Japanese Pancakes with Vanilla Bean Butter & Bourbon Maple Syrup

Elevating Classics with Cage Free Craftsmanship

Breakfast items continue to be a consumer favorite across all day-parts. However, today’s customers are expecting diverse twists, quality ingredients, and Instagram-worthy presentations. Look for inspiration beyond the American-style offerings to upgrade your breakfast menu. Soufflé-like in nature, Japanese pancakes are a light and fluffy take on a beloved classic. Simply fold whipped egg whites into your batter and cook inside a ring mold for an airy texture and stunning presentation.

Remember that the ingredients you choose are essential to quality craftsmanship. Eggs are a key ingredient and their quality can make or break the dish. Wholesome cage-free eggs are unmatched for farm-fresh flavor and appeal to consumers looking for humanely-raised foods. They also boast no added hormones, antibiotics, or steroids– facts that can be marketed to your customers. An addition of fresh fruit can further highlight your attention to healthy, quality ingredients. Don’t forget to pay the same attention to your other toppings. The recipe below includes a vanilla bean butter and pure maple syrup elevated with bourbon flavor.

 

 

Japanese Pancakes with Vanilla Bean Butter & Bourbon Maple Syrup
Light and fluffy Japanese pancakes served with vanilla bean butter, bourbon maple syrup, and fresh berries
Servings
4
Servings
4
Japanese Pancakes with Vanilla Bean Butter & Bourbon Maple Syrup
Light and fluffy Japanese pancakes served with vanilla bean butter, bourbon maple syrup, and fresh berries
Servings
4
Servings
4
Ingredients
Vanilla Bean Butter
Bourbon Maple Syrup
For Serving
Servings:
Units:
Instructions
Vanilla Bean Butter
  1. Whip vanilla, butter, and honey in a stand mixer on high speed until smooth. Refrigerate in an airtight container up to 3 weeks.
Bourbon Maple Syrup
  1. Heat maple syrup and brown sugar in a saucepan over medium heat until sugar is dissolved, about 5 minutes. Add bourbon and vanilla; reduce heat to low and simmer until slightly reduced, about 10 minutes. Cool and refrigerate in an airtight container up to 3 weeks.
Japanese Pancakes
  1. Whisk flour, sugar, baking powder, and salt in a bowl. Whisk milk, butter, vanilla, and egg yolks in a bowl until smooth. Stir milk mixture into flour mixture until just combined.
  2. Whip egg whites and cream of tartar in a stand mixer on high speed until stiff peaks form, about 3 minutes. Stir ⅓ of the egg white mixture into milk-flour mixture; gently fold in remaining egg white mixture. Refrigerate in an airtight container up to 8 hours.
For Serving
  1. Preheat a large nonstick sauté pan or flat top griddle on low; spray pan and inside ring molds with pan spray. Place molds in pan; ladle ¾ cup batter into each mold.
  2. Cover pan and cook until the batter rises to the tops of molds and is golden brown on the bottom, about 10 minutes. Flip the molds and cook until golden brown, about 5 minutes. Transfer to a serving plate and remove ring molds. Serve with Vanilla Bean Butter, Bourbon Maple Syrup and fresh berries.
Recipe Notes

Maines Paper & Food Service

Ingredient Order Numbers

Vanilla Bean #096700

Unsalted Butter #039015

Honey #306362

Pure Maple Syrup #024291

Brown Sugar #380150

Vanilla Extract #036367

All-Purpose Flour #036100

Powdered Sugar #380170

Baking Powder #003200

Kosher Salt #340657

Whole Milk #032213

Kreher's Cage-Free Brown Eggs #034909

Cream of Tartar #036722

Pan Spray #018594

Ring Molds (heat-proof 3" x 2½") #044549

Fresh Blueberries #096805

Fresh Raspberries #096511

Fresh Strawberries #096529

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