Japanese Souffle Pancakes with Lemon Curd and Blueberries

Japanese Souffle Pancakes with Lemon Curd and Blueberries

Prep Time:10 minutes Cook Time:20 minutesTotal Time:30 minutes Servings: 4

Super fluffy Japanese style souffle pancakes with fresh 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

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.

3.    Mix the egg yolks, buttermilk, mayonnaise, vanilla extrtact, sugar.

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!

Souce https://www.closetcooking.com

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