Gluten-Free Japanese Pancakes with Mixed Berry Compote

Name: Gluten-Free Japanese Pancakes with Mixed Berry Compote
Ingredients: 4 egg whites; 2 egg yolks; ¼ cup sugar; 1½ cups milk; 1½ cups gluten free flour; 1½ teaspoons baking powder; ¼ teaspoon salt; 1 teaspoon vanilla extract; 2-3 tablespoons butter, divided; 4 cups fresh mixed California Giant Berries; 2 tablespoons honey; 2 tablespoons sugar; 2 teaspoons fresh mint, chiffonade

Gluten free japanese fluffy pancakes with mixed berry compote for breakfast.

INGREDIENTS

For the Pancakes:

4 egg whites
2 egg yolks
¼ cup sugar
1½ cups milk
1½ cups gluten free flour
1½ teaspoons baking powder
¼ teaspoon salt
1 teaspoon vanilla extract
2-3 tablespoons butter, divided

For the Mixed Berry Compote:

4 cups fresh mixed California Giant Berries
2 tablespoons honey
2 tablespoons sugar
2 teaspoons fresh mint, chiffonade

DIRECTIONS

For the Pancakes:
- - Using a mixer, 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 tablespoons 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!

Recipe Creator

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.

Gluten-Free Japanese Pancakes with Mixed Berry Compote

INGREDIENTS

For the Pancakes:

For the Mixed Berry Compote:

DIRECTIONS

For the Pancakes:

For the Berries:

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