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 - ShopRite 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)
Trü Frü Blueberries Yogurt Parfait Poppers, 5 oz
Trü Frü Blueberries Yogurt Parfait Poppers, 5 oz
$4.99$1.00/oz
¼ cup granulated sugar, divided
Sugar in the Raw Turbinado Cane Sugar, 32 oz
Sugar in the Raw Turbinado Cane Sugar, 32 oz
$4.29$2.14/lb
½ cup unsalted butter (1 stick), softened
Fleischmann's Unsalted Butter, 16 oz
Fleischmann's Unsalted Butter, 16 oz
$3.49$0.22/oz
5 large eggs, yolks and whites separated, divided
Bowl & Basket White Eggs, Large, 30 count, 60 oz
Bowl & Basket White Eggs, Large, 30 count, 60 oz
$9.89$0.33 each
1/3 cup whole milk
Bowl & Basket Whole Milk, half gallon
Bowl & Basket Whole Milk, half gallon
$2.99$5.98/gal
½ cup cake flour
King Arthur Baking Company Unbleached Cake Flour, 32 oz
King Arthur Baking Company Unbleached Cake Flour, 32 oz
$4.99$0.16/oz
½ teaspoon cream of tartar
McCormick Cream Of Tartar, 1.5 oz
McCormick Cream Of Tartar, 1.5 oz
$4.49$2.99/oz
½ teaspoon white vinegar
Mikes Amazing White Vinegar
Mikes Amazing White Vinegar
$2.79$0.02/fl oz
Powdered sugar ( optional )
Domino Premium Cane Powdered Sugar 1 lb
Domino Premium Cane Powdered Sugar 1 lb
$1.99$1.99/lb
maple syrup for serving (optional)
Anderson's Pure Maple Syrup, 16 fl oz
Anderson's Pure Maple Syrup, 16 fl oz
On Sale! Limit 4
$8.49 was $9.99$0.53/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.