Folkstone Inn - Lemon Soufflé Pancakes with Blueberry Compote Recipe

A bed and breakfast for four decades, the Folkestone still preserves its 1920s mountain farmhouse charm.

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The Folkestone’s innkeepers have created a friendly, comfortable atmosphere — from the broad front porch looking toward the mountains!

To create their bountiful farm-to-table gourmet breakfasts, they use farm fresh eggs from their own chickens and their breakfast meats are house-cured and smoked at the Folkestone. Everything they serve is locally grown in season, much of it at the Folkestone. Toni’s homemade jams are made from local fruits and are guests’ favorites.

While they are surrounded by a wealth of vacation activities and attractions, one of the most popular is just a short walk from the Folkestone. It’s the Great Smoky Mountain National Park’s Deep Creek Recreation Area, with three pristine waterfalls, hiking and walking trails, native trout fishing and tubing down Deep Creek.

Bryson City is one hour west of Asheville, just three hours from Atlanta and Charlotte, and two hours from Greenville, Knoxville and Chattanooga.

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2 Cups – AP Flour
2 Tbsp. – Sugar
1 tsp – Baking Soda
1 tsp – Baking powder
½ tsp – Salt
2 – Eggs (separated)
1 ½ Cups – Buttermilk
2 tsp - Lemon Zest
3 Tbsp. – Lemon Juice
¼ Cup – Melted Butter


Mix all dry ingredients together.

In a separate bowl, whisk together egg yolks, buttermilk, lemon zest, lemon juice and butter.

Make a well in the center of the dry ingredients, then mix wet into dry until smooth. Do not overmix.

Whip egg whites to stiff peaks. Fold into batter.

Lightly oil a griddle or cast iron pan over medium heat. Pour approximately 1/4 cup of batter for each pancake.

Brown on both sides. Serve immediately with warm blueberry compote.

Blueberry Compote

3 Cups – Fresh or frozen Blueberries
1/3 Cup - Sugar
1/3 Cup - H2O

Simmer all together 10 minutes or until desired consistency.

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