Gluten Free Japanese Pancakes with Mixed Berry Compote
For the Pancakes:
4 ea. egg whites
2 ea. egg yolks
¼ cup sugar
1 ½ cups milk
1 ½ cups gluten free flour
1 ½ tsp baking powder
¼ tsp salt
1 tsp. vanilla extract
Butter, 2-3 Tbsp., divided
For the Mixed Berry Compote:
4 cups fresh mixed California Giant Berries
2 Tbsp. honey
2 Tbsp. sugar
2 tsp. fresh mint, chiffonade
For the Pancakes:
Whip the egg whites to soft peaks.
In a separate bowl, mix the rest of the ingredients until fully incorporated.
Lightly fold the egg whites into the rest of the mixture.
In a large sauté pan over low-medium heat, melt 1 tbsp butter and spoon about ½ cup of batter into a ring mold into the sauté pan. Pour a small amount of water around the outside edges of the pan and cover with lid.
Cook for 4-6 minutes on each side. Check for doneness with a toothpick to make sure that it pulls clean.
For the Berries:
Combine berries, sugar and honey in a medium saucepan over medium heat.
Simmer until syrupy consistency is formed.
Add mint right before serving.
Serve pancakes with berry compote or your other toppings of choice and enjoy!
Chef Sam Blackburn
Sam Blackburn CEC, CCA, CDM / CFPP works for the Healthcare Operational Excellence Team for Sodexo North America where he gets to travel the country assisting in Culinary Operational Needs at various healthcare facilities. Influenced by his great grandmother who was an excellent cook, he knew by age 15 that he wanted to be a chef and loves to try new things in the kitchen. With over 16 years of experience, he relishes the opportunity to be able to really dig into the ever-changing landscape of the culinary scene right now. The most important thing to Chef Sam is the continual quest to learn something new every day.