Mini Souffle Pancakes With Blood Orange Maple Syrup

Take your flapjacks from flat to fluffy (and from naughty to nutritious) with London-based chef Judy Joo’s innovative tweaks. Here, a whipped egg white amps up the volume and protein, while Greek yogurt provides a dose of calcium. Now that’s a sweet way to start your day!

SERVES: 4

PREP TIME: 20 MINUTES

COOK TIME: 15 MINUTES

FOR THE SYRUP

3 large blood oranges

5 tablespoons maple syrup

FORTHE PANCAKES

3/4 cup flour

2 teaspoons baking powder 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 almonds, lightly toasted (optional) fresh mint sprigs (optional)

1. To make the syrup, segment the oranges: Start by cutting Va inch off the top and bottom so the fruit will sit flat on a cutting board. Trim the skin and pith, slicing in a downward motion. Then, with the fruit in your hand, use a paring knife to carefully cut between the segments and the white membrane that holds the orange together. Place segments in a small bowl and squeeze the remaining membrane over the bowl to extract any juice, then discard. Add maple syrup and toss to coat; set aside.

2. To make the 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 the 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 the 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.

NUTRITION SCORE PER SERVING: 291 calories, 6g fat (ig saturated), 51g carbs, 10g protein, 3g fiber, 182mg calcium, 2mg iron, 251mg sodium

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