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 imageThrilled to be back on Good Morning America, this time celebrating the solar eclipse with some delights for kids!

From the galaxy-inspired Rice Krispies Treats to the Celestial Chocolate Moon Pies, it was a joy to share these space-themed treats. Cooking should always be an adventure!

A huge thanks to @goodmorningamerica for the opportunity to spread a little cosmic culinary magic.

For the recipe go to:  https://www.goodmorningamerica.com

And, a big thank you to @toryburch for my galaxy inspired outfit! 

#JudyJoo #GoodMorningAmerica #SolarEclipse #KidsTreats #CulinaryMagic #SpaceyDesserts #CelestialTreats #FoodieFun #ExploreTheUniverse #CulinaryJourney #ChefLife #ChefsOfInstagram #FoodCulture #PassionForFood #ricekrispytreats #baking #abcnews #kidsrecipes4 days ago via Instagram
@judyjoochef Instagram profile imageHad a fabulous time @jonesroadbeauty at their flagship store in NYC @jonesroadbeautyflagship where I got a fabulous makeover for a completely fabulous no-makeup makeup look.  My make up artist @floby1 matched my colors perfectly and i walked out of the store feeling gorgeous!  I am in love with the tinted foundation cream and miracle balm— which I use on my lips and cheeks. So easy. I’m always in a rush so I like that everything can also be applied with your fingers and you don’t have to bother with brushes. 
Thank you Jones Road and @justbobbidotcom for having me!
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#makeup #bobbibrown #jonesroadbeauty1 week ago via Instagram
@judyjoochef Instagram profile imageSolar eclipse of the heart! ❤️ from NYC… not totality, but still tres cool to see. 

#eclipse #newyork #solareclipse1 week ago via Instagram
@judyjoochef Instagram profile imageWhip up these Mung Bean Pancakes for a traditional savoury treat. I have so many memories eating these totally addictive pancakes in Gwangjang market in Seoul. 

Packed with flavours from finely chopped cabbage kimchi, spring onions, and red chilli, these pancakes are a classic in Korean cooking. I like to add some pork for extra savouriness, and it’s all held together with blended mung beans for a crispy yet soft texture.

The accompanying dipping sauce, a blend of soy sauce, vinegar, sesame oil, and gochugaru, adds the perfect tangy and spicy kick to complement the pancakes.

Serve these pancakes hot with the special dipping sauce for a delicious fusion of flavours.

Check out the full recipe and add a Korean twist to your pancake game – link in bio!

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#JudyJooKitchen #MungBeanPancake #KoreanFood #SavouryPancake #Kimchi #ChefLife #FoodBlog #InstaFood #FoodStagram #CookingAtHome #Homemade #RecipeOfTheDay #CulinaryJourney #FoodInspiration #Gourmet #AsianCuisine #Foodie #FoodLover #FoodPhotography3 weeks ago via Instagram
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