Soufflé Pancakes with Blueberry Honey Butter Syrup

SOUFFLÉ PANCAKE INGREDIENTS
• 3 eggs
• 3 1/2 Tbsp milk
• 3 Tbsp flour
• 2 Tbsp sugar
DIRECTIONS
Separate egg yolks from egg whites. Egg yolks should go in a mixing bowl and egg whites should go in a stand mixer bowl. Add flour and milk to the egg yolks. The batter should be thick. Whisk the egg whites on medium-high speed in the stand mixer. Once ribbons begin to form, add the sugar. Whisk until stiff peaks form. Gently fold the egg whites into the batter. Heat a large non-stick pan (with a lid) over low heat. Add a very small drizzle of oil. Using ¼ cup, scoop the batter into the pan. Cover and cool for 2-3 minutes. Flip the pancakes VERY GENTLY! Cover and cook for 4-5 more minutes until done. Repeat with the remaining batter. Top with your favorite berries and Blueberry Honey Butter Syrup.
BLUEBERRY HONEY BUTTER SYRUP INGREDIENTS
• 2/3 cup Western Sage Blueberry Honey
• 1/2 cup salted butter
DIRECTIONS
In a pot melt salted butter and Western Sage Blueberry Honey over medium heat. Bring to a gentle boil for 2 minutes. Serve hot over pancakes.
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