Japanese-Style Souffle Pancake Skillet with Blueberry ButterJapanese-Style Souffle Pancake Skillet with Blueberry Butter
Japanese-Style Souffle Pancake Skillet with Blueberry Butter
Japanese-Style Souffle Pancake Skillet with Blueberry Butter
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Recipe - Gourmet Garage Corporate
Japanese-Style Souffle Pancake Skillet with Blueberry Butter
Japanese-Style Souffle Pancake Skillet with Blueberry Butter
Prep Time30 Minutes
Servings6
Cook Time20 Minutes
Calories224
Ingredients
1 cup fresh blueberries plus additional for garnish (optional)
¼ cup granulated sugar, divided
½ cup unsalted butter (1 stick), softened
5 large eggs, yolks and whites separated, divided
1/3 cup whole milk
½ cup cake flour
½ teaspoon cream of tartar
½ teaspoon white vinegar
Powdered sugar ( optional )
maple syrup for serving (optional)
Directions

1. Preheat oven to 375°. In small saucepot, heat blueberries and 1 tablespoon granulated sugar over medium heat 3 minutes or until blueberries burst. Reduce heat to medium-low; cook and stir 7 minutes or until reduced to about 1/3 cup. Remove from heat; cool to room temperature.

 

2. Spray 10-inch, high-sided oven-safe skillet with nonstick baking spray. In medium bowl, with mixer on medium-high speed, beat butter and 1/4 teaspoon salt 5 minutes or until light and fluffy; add blueberry mixture and beat 1 minute or until smooth. Makes about 3/4 cup Blueberry Butter.

 

3. In large bowl, with mixer on high speed, beat egg yolks 3 minutes or until pale yellow and thickened slightly. Add milk; beat 30 seconds or until smooth. Add flour and 1/4 teaspoon salt; beat 15 seconds or until almost smooth.

 

4. In separate large bowl, with mixer on medium-high speed, beat cream of tartar, vinegar and egg whites 3 minutes or until stiff peaks form, gradually adding remaining 3 tablespoons sugar each minute. Gently fold egg white mixture into egg yolk mixture; do not overmix. Makes about 6 cups.

 

5. Gently transfer batter to prepared skillet; bake 20 minutes or until puffed and golden brown. Cut pancake into 8 wedges.

 

6. Serve pancake topped with Blueberry Butter, and dusted with powdered sugar and/or garnished with blueberries along with maple syrup, if desired.

Nutritional Information

Approximate nutritional values per serving (1 pancake wedge, 1 tablespoon Blueberry Butter): 224 Calories, 16g Fat, 8g Saturated Fat, 148mg Cholesterol, 193mg Sodium, 16g Carbohydrates, 1g Fiber, 9g Sugars, 6g Added Sugars, 5g Protein

30 minutes
Prep Time
20 minutes
Cook Time
6
Servings
224
Calories

Shop Ingredients

Makes 6 servings
1 cup fresh blueberries plus additional for garnish (optional)
Sweet Selections Blueberries 11oz
Sweet Selections Blueberries 11oz
$4.99$0.45/oz
¼ cup granulated sugar, divided
Sugar in the Raw Turbinado Cane Sugar, 32 oz
Sugar in the Raw Turbinado Cane Sugar, 32 oz
$5.99$2.99/lb
½ cup unsalted butter (1 stick), softened
Vital Farms Grass-Fed Unsalted Butter, 8oz
Vital Farms Grass-Fed Unsalted Butter, 8oz
$6.49$0.81/oz
5 large eggs, yolks and whites separated, divided
Organic Valley Large Brown Free Range Organic Eggs, 12 count, 24 oz
Organic Valley Large Brown Free Range Organic Eggs, 12 count, 24 oz
$6.99$0.29/oz
1/3 cup whole milk
Organic Valley Whole Milk, half gallon
Organic Valley Whole Milk, half gallon
$8.29
½ cup cake flour
Simple Mills Almond Flour Chocolate Muffin & Cake Baking Mix, 11.2 oz
Simple Mills Almond Flour Chocolate Muffin & Cake Baking Mix, 11.2 oz
$9.99$0.89/oz
½ teaspoon cream of tartar
Not Available
½ teaspoon white vinegar
Heinz All Natural Distilled White Vinegar, 32 fl oz
Heinz All Natural Distilled White Vinegar, 32 fl oz
$4.99$0.01/ml
Powdered sugar ( optional )
Domino Premium Cane Powdered Sugar 1 lb
Domino Premium Cane Powdered Sugar 1 lb
$3.19$3.19/lb
maple syrup for serving (optional)
Maple Syrup   , 8 fl oz
Maple Syrup , 8 fl oz

Nutritional Information

Approximate nutritional values per serving (1 pancake wedge, 1 tablespoon Blueberry Butter): 224 Calories, 16g Fat, 8g Saturated Fat, 148mg Cholesterol, 193mg Sodium, 16g Carbohydrates, 1g Fiber, 9g Sugars, 6g Added Sugars, 5g Protein

Directions

1. Preheat oven to 375°. In small saucepot, heat blueberries and 1 tablespoon granulated sugar over medium heat 3 minutes or until blueberries burst. Reduce heat to medium-low; cook and stir 7 minutes or until reduced to about 1/3 cup. Remove from heat; cool to room temperature.

 

2. Spray 10-inch, high-sided oven-safe skillet with nonstick baking spray. In medium bowl, with mixer on medium-high speed, beat butter and 1/4 teaspoon salt 5 minutes or until light and fluffy; add blueberry mixture and beat 1 minute or until smooth. Makes about 3/4 cup Blueberry Butter.

 

3. In large bowl, with mixer on high speed, beat egg yolks 3 minutes or until pale yellow and thickened slightly. Add milk; beat 30 seconds or until smooth. Add flour and 1/4 teaspoon salt; beat 15 seconds or until almost smooth.

 

4. In separate large bowl, with mixer on medium-high speed, beat cream of tartar, vinegar and egg whites 3 minutes or until stiff peaks form, gradually adding remaining 3 tablespoons sugar each minute. Gently fold egg white mixture into egg yolk mixture; do not overmix. Makes about 6 cups.

 

5. Gently transfer batter to prepared skillet; bake 20 minutes or until puffed and golden brown. Cut pancake into 8 wedges.

 

6. Serve pancake topped with Blueberry Butter, and dusted with powdered sugar and/or garnished with blueberries along with maple syrup, if desired.