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Title : Japanese Souffle Pancakes with Lemon Curd and Blueberries
link : Japanese Souffle Pancakes with Lemon Curd and Blueberries
Japanese Souffle Pancakes with 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!
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