Maple Hill Manor Lemon Souffle Pancakes with Blueberry Compote

Preparation time: 0 [Resource Id: hours, Set: recipeview] 20 [Resource Id: minutes, Set: recipeview]
Cook time: 0 [Resource Id: hours, Set: recipeview] 20 [Resource Id: minutes, Set: recipeview]
Servings: 8


  • 1 and 1/3 C All-purpose flour
  • 1 and 1/3 C Milk
  • Cream of Tartar
  • lemon zest (grate or zest outer portion of lemon)
  • Sugar
  • Egg
  • Butter, melted

  1. 1. In a large bowl, sift together the flour, baking powder, lemon zest, salt and sugar. After sifting, add cream of tarter and lemon zest. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
  2. 2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides, creating crispy edges. Top with fresh blueberries and warm maple syrup.
  3. Blueberry Compote Topping (recommended) - 3 cups frozen or fresh blueberries, unthawed (save a 1/2 cup for garnish), 1/3 cup sugar, and 1/3 cup water. Combine 1 1/2 cups blueberries, sugar and 1/3 cup water in heavy small saucepan. Simmer over medium heat until berries burst, stirring often, about 10 minutes. Add remaining 1 cup berries. Cook until compote coats spoon, stirring often, about 8 minutes. (Can be made 3 days ahead. Cover and chill.) Serve warm over Maple Hill Manor's Lemon Souffle Pancakes. Garnish with fresh blueberries and powdered sugar for a nice presentation.

1851 Maple Hill Manor


  • Nightly Rate $169 - $249
  • Reviews (483) 4.8
  • Rooms 7
  • Accepts Gift Cards

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  • Fax 1-8593363076
  • Mobile 1-8594814403
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