Hi everyone! I am Dale Hawkins, Executive Chef at Stonewall Resort in West Virginia, and today we are going to be making Lemon Souffle Pancakes, with the Blueberry Sauce.

So we are going to start out with a blueberry compote. I have these wonderful blueberries from the Southern United States. It's a very simple recipe, that we take two cups of blueberries, a cup of orange juice, over a medium heat, with three quarters of a cup of sugar. I have up here a little bit of water and corn starch that I am going to mix together and add to that; that's going to thicken our sauce, and I will go ahead and add about two cups of blueberries. I like to measure things by hand, so I am going to guess here just how many two cups are. I am going to let that go over a medium heat for about 15 minutes.

And while that's going on, we will get the pancake batter ready. I have already separated some eggs here. I have got three eggs, and there are some egg white here that we will put two tablespoons of sugar in, and we will whip that until we have a nice stiff peak. I have also got a quarter of a teaspoon of salt. Here we go.

So to make the pancake batter, we have three egg yolks. I am going to zest about a tablespoon of lemon zest on a box grater. Here we go. We have got three quarters of a cup of cottage cheese, a quarter of a cup of melted, unsalted butter, half a teaspoon of cinnamon, the lemon zest, little bit of almond extract, and then a quarter of a cup of all purpose flour.

Stir that together. Then we will fold the egg whites into the batter, and that will give us the nice fluffiness that we need for the souffle pancakes.

So after we have folded the egg whites into the batter, we have a griddle that's prepared at 325. I will just take tablespoon folds of the pancake batter, and place it on the griddle, about two-and-a-half minutes on each side. Flip them over. You will notice as they start to cook on the other side, the pancake is beginning to raise up; that's the souffle action of the egg whites.

While we are waiting for the pancakes, we will go ahead and put the blueberry sauce in a serving piece, and try not to splash anyone with it.

We are ready to serve the pancakes. Top it off with these wonderful blueberries.

Those are our Lemon Souffle Pancakes with Blueberry compote. The blueberries are from the Southern United States, and they are absolutely delicious this time of year. Thanks for joining us today.