Breakfast & Brunchclosetcooking
Japanese Souffle Pancakes with Lemon Curd and Blueberries
Super fluffy Japanese style souffle pancakes with fresh lemon curd and blueberries!
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
📝 Preparation Steps
1
Beat the egg whites, sugar, and cream of tartar until stiff peaks are formed.
2
Mix the flour, baking powder, baking soda, and salt.
baking powder1 teaspoon
3
Mix the egg yolks, buttermilk, mayonnaise, vanilla extrtact, sugar.
mayonnaise1 tablespoon
4
Mix the wet ingredients into the dry ingredients until just incorporated.
5
Gently fold the beaten egg whites into the batter 1/3 at a time.
6
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.
7
Serve the pancakes topped with lemon curd and blueberries!
lemon curd1 cupblueberries2 cups
Nutrition Facts
calories
Calories 514
fat Content
Fat 18g
fiber Content
Fiber 3g
sugar Content
Sugars 48g
sodium Content
Sodium 561mg
protein Content
Protein 12g
trans Fat Content
Trans 0.3g
cholesterol Content
Cholesterol 250mg
carbohydrate Content
Carbs 77g
saturated Fat Content
Saturated 7g
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