Coconut Soufflé Pancakes
2020-03-25 02:10:50
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Pancakes
- ¾ cup coconut flour
- ½ cup tapioca flour
- ¼ cup almond flour
- 3 eggs, separated
- 1 ½ teaspoon xanthan gum
- 2 cups buttermilk
- 2 tablespoons sugar
- 1 teaspoon vanilla
Whipped cream
- 1 cup heavy cream
- 1 teaspoon coconut extract
- 2 tablespoons powdered sugar
Pineapple
- ¼ cup fresh pineapple, cut into small cubes
- ½ tablespoon butter
- 1 teaspoon brown sugar
- Pinch salt
- ¼ cup macadamia nuts, coarsely chopped
- Maple Syrup
For the pancakes
- In a mixing bowl combine 3 egg yolks and buttermilk, whisk until foamy. Sift in the coconut flour, almond flour and tapioca flour. Using a spatula to fold the dry into the wet ingredients. Add in the xanthan gum and vanilla. Set this batter aside.
- In a separate bowl whisk the egg whites until foamy. Add in the sugar and whisk until sift peaks form. Slowly fold the whipped egg whites into the batter being careful not to deflate the egg whites.
- Once the batter is folded together heat a 10” non-stick sauté pan over medium low heat. Add about a tablespoon of the batter to the pan, you should be able to get three pancakes in a 10” pan. Once you make three tablespoon size pancakes go back to the first pancake and put a second tablespoon of batter on the top of the pancake. Repeat for the other two pancakes. Drop 2 teaspoons of water in the middle of the pan and cover the pan with a lid. Allow the pancakes to cook about 6-8 minutes before lifting the lid and turning the pancakes. They should be golden brown before you flip them. After you flip all three pancakes add another 2 teaspoons of water to the pan and cover with a lid. Allow the pancakes to cook another 6-8 minutes. Remove the cooked pancakes to a warm serving plate while you cook more batches of the pancakes.
- While the pancakes are cooking prepare the caramelized pineapple. In a sauté pan add the butter. Add in the diced pineapple and pinch of salt. Add the brown sugar and stir to coat. Cook the pineapple until it starts to turn golden brown, about 5 minutes. Remove from heat and set aside until ready to serve.
- To finish the pancakes, make a coconut whipped cream. In a bowl add the heavy cream and whip with a whisk attachment on a stand mixer or with a hand mixer. Once the heavy cream is bubbly add in the powdered sugar slowly. Once all the powdered sugar is added pour in the coconut extract. Whip until peaks form in the cream.
- Top with cooked pancakes with the caramelized pineapple, crushed macadamia nuts and coconut whipped cream. Finish with a drizzle of maple syrup.
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In the movie Parasite, you see the housekeeper rush to prepare a dish after the lady of the house calls to say they are on their way home from a rained out, camping trip and requests the housekeeper have these noodles ready for them when they arrive. The dish she prepares is called Ramdon in the movie but is known to Koreans as Jjapaguri because it’s a combination of two types of instant noodle dishes: Chapagetti and Neoguri. Chapagetti resembles the instant version of the Korean classic Jjajang Myun (aka. noodles in black bean sauce), while Neoguri is a noodle soup in a spicy seafood broth.
Before you turn your nose up to instant noodles, you should know that instant noodles in Asian countries is like cereal to Americans. Whole aisles are dedicated in grocery and convenience stores to instant noodles. It’s a staple in every Asian household. And today’s instant noodles are a far cry from the ones you might remember from days of old (Cup of Noodles or Maruchan – though I mean no disrespect to either brands).
I have to say, the result was enjoyable. I jazzed up the instant noodles a bit with the addition of julienned cucumbers and thinly sliced scallions but used prime ribeye steak vs. Korean Hanwoo (because who could get their hands on Hanwoo in the US). The savory-ness from the Chapagetti was followed by a slightly spicy heat that hits you a moment later. The next time I make this dish, I would add a soft boiled egg vs. the steak, along with some stir-fried bok choy or even some chewy rice cakes (ddukboki).
That’s the thing about instant noodles, you can make them as elaborate or as simple as you wish. So next time you happen to be in the instant noodle aisle at your local grocery store or better yet, venture into your local Asian market, stop and consider how you might “fancify” your instant noodles to make them #instaworthy. You might find that you’ve created your own noodle mashup much like the Ramdon in Parasite!
Baby, it’s cold outside! When the cold, grey and dreary days make me long for sunshine and warmth — and a day trip to Florida is out of the question — I put the sunshine in my food. The flavors of south India are just what my family needs to warm us up, and this quick and easy curry will do just that.
Even though this dish is full of exotic flavors, you’ll easily find everything you need to make it, on the shelves of any large grocery store. And even better, you’ll be tucking into it in under 40 minutes. Prepare to heat up the night!
Lately as I’ve brought a treat for a gathering or a dinner, I’ve played on this idea with desserts. A slice from a small bundt pan, a mini muffin or cupcake, a small cookie is just the right amount – a great treat to savor, nothing more yet nothing less. Watching a child light up with joy at seeing a 6” layer cake rather that the more common 9” cake brings life to the saying that good things come in small packages. And remember, if they are small, maybe you can enjoy two!
Below is a recipe I’ve used for years from Martha Stewart. They are Biscotti Bites with just a touch of grapefruit zest and formed with a mini scoop. One small bite of goodness, a little something. Try them. Small efforts, like small changes, can make a big difference.
dmit, I tend to bring a BIG salad. It’s a “go to” I lean toward. So, I guess that is how it came to be. “Salad Queen” it is. I guess I now have a reputation to uphold. How can I make the next salad for our next get together more interesting than the last?