Recipe Yuzu Cream Pancake
To impress your guests at Sunday brunch, opt for this delicious recipe for pancakes with yuzu cream! A gourmet and original recipe combining Western and Oriental flavors. Follow our step-by-step recipe for moist, golden pancakes blended with the fresh, tangy aroma of yuzu, an exquisite Japanese citrus fruit.
- Prep Time
- 30 minutes
- Cooking Time
- 10 minutes
- Servings
- 4 people
- Category
- Kitchen
- Japanese dessert
Ingredients
- 150 g flour
- 2 eggs
- 20 g sugar
- 1 sachet vanilla sugar
- 1 tsp. baking powder
- 170 ml milk
- 1 pinch salt
- Butter or oil for cooking
- 2 to 3 yuzu
- 150 g sugar
- 3 whole eggs
- 1 pinch salt
- 30 g butter
- 1 tbsp. cornstarch
- 25 cl full cream
- Yuzu honey
Directions
- Sift together the flour (150 g), sugar (20 g), vanilla sugar, baking powder and pinch of salt.
- Make a well and add the eggs. Mix well.
- Add the milk (170 ml) a little at a time, stirring constantly.
- Cook the dough in a buttered or oiled frying pan.
- When small bubbles form on the top, it's time to turn it over. Wait 1 min and your pancake is ready!
- Continue until no more dough remains.
- First, prepare a yuzu curd: remove the zest from a yuzu, taking care not to reach the bitter-tasting white part.
- Squeeze the yuzu to obtain about 150 ml of juice.
- In a saucepan, add the butter cut into pieces and heat over medium heat with the beaten eggs and sugar (150 g), adding the yuzu zest and juice while stirring constantly.
- Dilute a tablespoon of cornstarch with a little yuzu juice or water and add to the mixture.
- While stirring well, watch your yuzu curd thicken. Be careful, it must never boil!
- When you obtain a dense texture, your yuzu curd is ready, and you can remove it from the heat.
- Pour into a container, strain and chill for at least 1 hour.
- Secondly, whip the cold cream at medium speed at first, then at high speed until you obtain a thick, supple cream.
- Gently fold in the yuzu curd whipped cream with a pastry blender to obtain a smooth yuzu cream.
