Japanese souffle Pancakes with Lemon Curd and Blueberries

Prep Time:10 minutes Cook Time:20 minutes Total Time:30 minutes Servings: 4

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

Beat the egg whites, sugar, and cream of tartar until stiff peaks are formed.

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.

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