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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Japanese Souffle Pancakes with Lemon Curd and Blueberries

[heart_this] · May 9, 2018 · 16 Comments

Japanese Souffle Pancakes with Lemon Curd and Blueberries

Super fluffy Japanese style souffle pancakes with fresh lemon curd and blueberries!

For Mother’s Day I often like to go with a nice breakfast in bed or brunch recipe and these Japanese souffle pancakes with lemon curd and blueberries are a great way to go! These pancakes are so light, fluffy and tall, just like a souffle, but a pancake, for breakfast! That massive rise comes form a few different factors the first being using more eggs, and separating them and beating the whites before gently folding them into the batter. Regular pancakes would just mix the whole eggs into the batter and beating them adds plenty of air and thus rise to these pancakes. (Try this the next time you make your regular pancake recipe!) Next up is using baking powder and baking soda, both of which add to the rise in pancakes but when you combine them with an acidic like buttermilk you get even more rise! Pancakes include a fat which can be oil, butter or in this case mayonnaise which also adds to the rise factor on the count of the acidic (vinegar or lemon juice) in it. Finally, the pancakes are cooked in a ring to ensure that the batter bakes up rather than spreading out! These Japanese souffle pancakes take a little bit more effort to make than regular pancakes but that light fluffy souffle like texture is well worth it and they are sure to please mom on Mother’s Day, or anyone, on any day really! I like to serve them topped with a fresh homemade lemon curd and blueberries!

Japanese Souffle Pancakes with Lemon Curd and Blueberries
Cream of tartar is added to the egg whites to help stabilize and maintain the air in the egg whites and then in the pancakes but you can omit it.

Japanese Souffle Pancakes with Lemon Curd and Blueberries
Japanese Souffle Pancakes with Lemon Curd and Blueberries
These pancakes are also divine with maple syrup!

Japanese Souffle Pancakes with Lemon Curd and Blueberries
The metal ring that I used to cook the pancakes is in the top of the photo.

Japanese Souffle Pancakes with Lemon Curd and Blueberries

Japaese Souffle Pancakes with Lemon Curd and Blueberries
Japanese Souffle Pancakes with Lemon Curd and Blueberries

Japanese Souffle Pancakes with Lemon Curd and Blueberries

Prep Time: 10 minutes Cook Time: 20 minutes Total 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!
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.
Nutrition Facts: Calories 514, Fat 18g (Saturated 7g, Trans 0.3g), Cholesterol 250mg, Sodium 561mg, Carbs 77g (Fiber 3g, Sugars 48g), Protein 12g

Nutrition by: Nutritional facts powered by Edamam
Similar Recipes:
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Honey and Lemon Zucchini Pancakes
Blueberry Cheesecake Pancakes
Black Forest Pancakes
Blueberry Banana Oatmeal Pancakes
Jalapeno and Cheddar Corn Pancakes with Bacon (aka Jalapeno Popper Pancakes)
Blueberry Zucchini Pancakes

30 Minute Meals, Breakfast, Food, Japanese, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Laurie B says

    May 9, 2018 at 9:28 pm

    This really should not be legal

    Reply
  2. Bernard Ber says

    May 10, 2018 at 1:22 am

    Looks like some very different pancakes there. I love lemon curd. And I really like thick fluffy pancakes for sure. Thanks for this recipe.

    Reply
  3. Tina Dowell says

    May 10, 2018 at 11:35 am

    Can these be made using gluten free flour?

    Reply
  4. kevin says

    May 10, 2018 at 4:17 pm

    Tina Dowell: I have not tried these with gluten-free flour. They should work but they would likely need tweaking to get it right.

    Reply
  5. Masum Billah says

    May 10, 2018 at 8:44 pm

    I love lemon curd. Thanks for sharing this.Get some more Healthy recipes from this link
    http://easydinneridea.com/easy-dinner-ideas-for-one/

    Reply
  6. Thor says

    November 25, 2018 at 10:58 am

    These are inedible. Way too sweet.

    Reply
  7. Carrie Salituro says

    April 26, 2020 at 10:14 am

    1/4 cup sugar is listed twice in the recipe

    Reply
    • kevin says

      April 27, 2020 at 9:12 am

      Sugar is used in two parts of the recipe: the beaten egg whites (step 1) and in the rest of the batter (step 3). Enjoy!

      Reply
  8. Marian McClain says

    July 20, 2021 at 4:15 pm

    I don’t have any rings. Will it still work?

    Reply
    • kevin says

      August 2, 2021 at 7:26 am

      You will get pancakes that are nice and thick and fluffy but they will not be quite as tall. Enjoy!

      Reply
  9. Deb says

    February 9, 2022 at 5:09 pm

    Would it be possible to leave the batter in the fridge overnight? I am thinking with the baking powder it may create a very risen kind of batter.

    Reply
    • kevin says

      February 14, 2022 at 9:42 am

      I would make the batter fresh.

      Reply
  10. Ken says

    February 9, 2022 at 7:05 pm

    how do you flip them? I have read that it can be tricky.

    Reply
    • kevin says

      February 14, 2022 at 9:46 am

      I flip them gently with a spatula!

      Reply
  11. Faith says

    August 18, 2022 at 11:37 pm

    What is the best way and how do you thin out the lemon curd so it goes on like syrup?

    Reply
  12. Pralinek says

    October 11, 2022 at 8:05 am

    Reading the recipes made me mouth watering, damn
    What I supposed to do? I can only try few of them.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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