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By alie

Are you ready to try something new and exciting for breakfast? Look no further than Japanese Souffle Pancakes! These fluffy delights are not your typical pancakes, as they are much lighter and airier than their American counterparts. Plus, they come with a delectable lemon curd and fresh blueberries for the ultimate breakfast experience.

Step 1: Making the Batter

To make the batter, you will need:

  • 2 eggs, separated
  • 1/4 cup of milk
  • 1/4 cup of all-purpose flour
  • 1 tablespoon of sugar
  • 1/4 teaspoon of baking powder
  • 1/4 teaspoon of cream of tartar
  • A pinch of salt

In a medium-sized bowl, whisk together the egg yolks and milk until well combined. In a separate bowl, mix together the flour, sugar, baking powder, and salt.

Add the flour mixture to the egg yolk mixture and whisk until no clumps remain. In another bowl, beat the egg whites and cream of tartar until stiff peaks form. Gently fold the egg whites into the batter until no streaks remain.

Step 2: Cooking the Pancakes

To create the souffle effect, you will need a tall, circular ring mold that’s about 4 inches wide and 2 inches tall. Grease the mold with oil and place it on a non-stick pan on low heat. Fill the mold about 3/4 of the way full with batter.

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Cover the pan with a lid and let the pancake cook for about 5-7 minutes until the bottom is golden brown. Using a spatula, carefully flip the mold and pancake over and cover the pan again. Let the pancake cook for another 5-7 minutes until the other side is golden brown.

Repeat with the remaining batter until all pancakes are cooked. You can keep the pancakes warm in the oven at low heat.

Lemon Curd and Blueberries

To make the lemon curd, you will need:

  • 1/2 cup of fresh lemon juice
  • 3/4 cup of sugar
  • 3 egg yolks
  • 1/2 cup of unsalted butter, cubed
  • Lemon zest from one lemon

In a small saucepan, whisk together the lemon juice, sugar, and egg yolks until smooth. Cook over medium-low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon, about 8-10 minutes. Remove from heat and whisk in the butter and lemon zest until smooth.

To serve, place a pancake on a plate, top it with a dollop of lemon curd and fresh blueberries. Repeat with remaining pancakes. Enjoy your Japanese Souffle Pancakes for a breakfast experience like no other!

Japanese Souffle Pancakes with Lemon Curd and Blueberries

Indulge in the Fluffiness

These Japanese Souffle Pancakes are light, fluffy, and oh-so-delectable. The souffle effect takes traditional pancakes to the next level, and the lemon curd and blueberries add a tart and sweet balance that satisfies any palette. This breakfast dish is perfect for those who want to try something new, something refreshing, and something utterly delicious.

Japanese Souffle Pancakes - Kirbie's Cravings

So, what are you waiting for? Whip up a batch of these pancakes and indulge in the fluffiness. The process may take a little time and patience, but trust us, the outcome is more than worth it. Enjoy!

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Japanese Souffle Pancakes With Lemon Curd And Blueberries | Recipe

Japanese Souffle Pancakes with Lemon Curd and Blueberries | Recipe

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Japanese Souffle Pancakes – Kirbie's Cravings

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