Mini Souffle Pancakes with Blood Orange Maple Syrup

Ingredients

Makes 12 pancakes

Syrup

  • 3 large blood oranges
  • 5 tablespoons maple syrup

Pancakes

  • 3/4 cup flour
  • 2 teaspoons baking powder
  • 1 pinch salt
  • 1 egg
  • 1/2 cup Greek yogurt
  • 3 tablespoons soy (or almond) milk
  • 1 tablespoon vegetable oil
  • 1 1/2 teaspoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 egg white
  • Cooking spray
  • 1/4 cup sliced toasted almonds (optional)
  • Fresh mint sprigs (optional)

Method

  1. To make syrup, segment oranges: Cut 1/4 inch off the top and bottom so fruit will sit flat on a cutting board. Trim skin and pith, slicing in a downward motion. With fruit in your hand, use a paring knife to carefully cut between segments and white membrane that holds orange together. Place segments in a small bowl and squeeze remaining membrane over bowl to extract any juice, then discard. Add maple syrup and toss to coat, then set aside.
  2. To make pancake batter, whisk together flour, baking powder, and salt in a medium bowl. In a large bowl, whisk egg, then stir in Greek yogurt, soy (or almond) milk, vegetable oil, maple syrup, and vanilla extract. Fold flour mixture into yogurt mixture until just combined and set aside.
  3. In another deep bowl, whisk egg white vigorously, using a balloon whisk, until white and foamy and the tips hold soft peaks. Gently fold into batter until just incorporated; don’t overmix.
  4. Lightly coat a large skillet with cooking spray and heat over medium-low. Spoon batter into the pan, about 2 tablespoons per pancake, and spread into 3-inch rounds. Cook for 2 minutes or until pancakes have browned on the bottom and you see a few bubbles in batter. Flip and cook for 1 to 2 minutes more. Repeat with remaining batter to make 12 pancakes.
  5. Divide pancakes among four plates and top with prepared maple syrup, making sure to evenly distribute the orange segments. If desired, top each with 1 tablespoon sliced almonds and garnish with mint leaves. Serve immediately.

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Social media

@judyjoochef Instagram profile imageI have been a long time fan of @chefjuntanaka food. Real gorgeous flavors, simple in concept, and flawlessly executed. His reopened @theninthlondon (closed temporarily after a fire) is one of the coziest and tastiest meals in London. Excellent sourced seafood and produce make for exceedingly fresh dishes including crudos and tartars seasoned delicately just enough to coax out the fish’s natural sweetness and flavors. The dining room was bustling and every table was full— and I can taste why! The gnudi with wild garlic was exceedingly light and fluffy, the chu toro crudo was buttery, lightly salted and kissed with grassy olive oil, and practically melted on my tongue. The whole baked sea bass with umami filled white miso was wonderfully balanced with tart preserved lemon. I also indulge upon a cracking dessert, Choux au Craquelin— a single mammoth choux bun decadently stuffed with fresh pistachio ice cream (probably the best I have had) and a silky dark chocolate ganache.  Still dreaming of it! 
Thank you @chefjuntanaka @theninthlondon @frasercomms! 
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#foodie #food #foodporn #instafood #foodstagram #foodblogger #foodlover #yummy #delicious #foodgasm #homemade #foodiesofinstagram #foodies #foodpics #tasty #dinner #love #lunch #cooking #dessert #foodblog #restaurant #chef #healthy #chefs #chefsofinstagram #chefslife #judyjoo #cheflife1 month ago via Instagram
@judyjoochef Instagram profile imageThank you so much to one of my fave chefs and old friend @marcforgione for taking the time to be featured in my monthly page in @usweekly. We spent a lot of time on the Iron Chef set together back in the day!  Loved hearing about his new restaurant @onefifthnyc — a must go when in New York City. Gorgeous space with even more gorgeous food. Check out @usweekly online for Marc’s awesome recipe for the perfect Spaghetti Vongole. Usmagazine.com
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#foodie #food #foodporn #instafood #foodstagram #foodblogger #foodlover #yummy #delicious #foodgasm #homemade #foodiesofinstagram #foodies #foodpics #tasty #dinner #love #lunch #cooking #dessert #breakfast #foodblog #restaurant #chef #healthy #chefs #chefsofinstagram #chefslife #judyjoo #cheflife1 month ago via Instagram
@judyjoochef Instagram profile imageRepost from @columbia
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We’re one month away from Columbia Commencement, Class Days, and graduation season! As we prepare to celebrate the Class of 2023, take a look back at some of the most powerful speeches given in recent memory during our graduation ceremonies.

🎓 Joe Biden, 46th President of the United States, 2020 @ColumbiaLawSchool Class Day 
🎓 Barack Obama (CC’83), 44th President of the United States, 2012 @BarnardCollege Commencement 
🎓 Brandon Victor Dixon (CC’03), Actor, 2019 @ColumbiaCollege1754 Class Day 
🎓 Judy Joo (SEAS’97), Restaurateur, 2018 @ColumbiaEngineering Class Day 
🎓  Meryl Streep, Actress, 2010 @BarnardCollege Commencement 
🎓 Jacques Pépin (GS’70, GSAS’72), 2010 @ColumbiaGS Class Day 
🎓  Ira Glass, Public Radio Host, 2018 @ColumbiaJournalism Graduation

#ColumbiaUniversity #Columbia20231 month ago via Instagram
@judyjoochef Instagram profile imageSharing this recipe from my appearance on the @todayshow for New Year’s Eve— a fabulous gochujang glazed ham recipe. Perfect for Easter as well! Spicy, sweet, salty and savory—everything that you want in a ham. The best part though is using the leftovers the next day for sandwiches. Recipe is on @todayfood website. HAPPY EASTER everyone! Xx
#ham #gochujang #korea #koreanfood #recipe #todayfood #koreanfoodmadesimple #chef #chefslife #chefsofinstagram #chefs1 month ago via Instagram
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