Japanese Souffle Pancakes with Lemon Curd and Blueberries
ingredients
- 4 large eggs, whites and yolks separated
- 1/4 cup granulated sugar
- 1/8 teaspoon cream of tartar (optional)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 tablespoon mayonnaise
- 1 teaspoon vanilla extract (optional)
- 1/4 cup granulated sugar
- 1 cup lemon curd
- 2 cups blueberries
directions
- Beat the egg whites, sugar, and cream of tartar until stiff peaks are formed.
- Mix the flour, baking powder, baking soda, and salt.
- Mix the egg yolks, buttermilk, mayonnaise, vanilla extrtact, sugar.
- Mix the wet ingredients into the dry ingredients until just incorporated.
- Gently fold the beaten egg whites into the batter 1/3 at a time.
- Heat a greased/oiled pan over medium heat, place a greased/oiled metal ring about 3-4 inched diameter and 2 inches tall, in the pan, fill it half way with baatter, cover the pan with a lid and cook until the bottom is lightly golden brown before gently flipping the ring, with the pancake in it, and cooking until the other side is also lightly golden brown. Repeat with remeaining batter.
- Serve the pancakes topped with lemon curd and blueberries!
Tip: Make a cardboard ring by cutting a 2 inch tall strip of cardboard out, taping it up in a circle and taping wax paper on the inside to prevent sticking!
Note: You can use english muffin rings, cut up empty soup cans, a metal plating rings, etc. to cook the pancakes in.
Note: To cook the pancakes without a ring place 1/3 cup batter on the pan cook until lightly golden brown on the bottom before, placing 1/4 cup more batter on top before flipping to cook on the other side until lightly golden brown.
Option: Serve with your favourite pancake toppings like maple syrup, honey, berried syrup, fresh berries, etc.
Note: You can use english muffin rings, cut up empty soup cans, a metal plating rings, etc. to cook the pancakes in.
Note: To cook the pancakes without a ring place 1/3 cup batter on the pan cook until lightly golden brown on the bottom before, placing 1/4 cup more batter on top before flipping to cook on the other side until lightly golden brown.
Option: Serve with your favourite pancake toppings like maple syrup, honey, berried syrup, fresh berries, etc.
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