Pan-sized Lemon-blackberry Pancakes With Citrus Syrup

Mix together milk and lemon juice in small nonreactive bowl and let stand
10 minutes. Meanwhile, mix together flour, baking powder, baking soda,
sugar, salt and lemon zest in large nonreactive bowl.
After the 10 minutes, whisk egg yolks into mixture. Add liquid mixture
all at once to flour mixture and stir along with melted butter until just
incorporated. Do not overmix – small lumps will remain.
In a clean bowl, whip egg whites until stiff but not dry. Fold half of
egg whites into batter to lighten it. Then gently fold in remaining half.
Gently fold in berries.
Preheat 10in nonstick skillet over medium heat, depending upon stove.
When water drops splatter pan is ready. Ladle 1C batter into pan being sure
to get even amount of berries in each pancake and move berries around to
evenly distribute. Pancake should be pan sized.
Turn pancake when puffed and golden brown and multiple bubbles have
appeared. Be sure pancake has had enough time to set before turning, since
larger pancakes take longer to cook through in center. Cook on the other
side until golden and cooked through in center. Serve immediately with a
drizzle of warmed Citrus Syrup.

Citrus Syrup 1C water, 2C sugar, 1/3C fresh lemon juice and 2 Tb grated
lemon zest.

Heat water and sugar in heavy bottom nonreactive saucepan over medium heat
and stir to dissolve sugar. When completely dissolved, increase heat to
high. When syrup comes to a boil, cover pan and start timing immediately.
Boil syrup for about 3 minutes. Uncover and add lemon juice and zest.
Continue boiling, uncovered for about 3 minutes longer or until syrupy. If
syrup is too thick when reaheating thin with a little water. If too thin
boil 1 to 2 minutes to reduce. Makes
1 1/2 Cups.