Lemon Soufflé Pancakes With Blueberry Maple Syrup

By Sunset
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2 cups all-purpose flour

2 tablespoons sugar

1 teaspoon baking soda

1/2 teaspoon salt

2 large eggs, separated

1 1/2 cups buttermilk

2 teaspoons grated lemon peel

3 tablespoons lemon juice

1/4 cup (1/8 lb.) melted butter or margarine

1 cup maple syrup

1 cup blueberries, rinsed

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