Fluffy Japanese Pancakes with Grilled Nectarines

Welcome to our weekly Foodie Friday link up! I’m linking up with Annmarie from the Fit Foodie Mama + Esther from Chocolate Runner Girl to create awesome healthy recipes each week! This week’s theme = Old Recipe Revival! I’m double-linking up today because life has been…just on the slight side of crazy lately. (Things are somewhat better now.)

Super Stone Fruit: Peaches, plums, nectarines, apricots: we love them all! And they are at their peak season now in summer. So show us your favorite healthy recipe celebrating stone fruits. 

I don’t know about you, but I absolutely adore summer fruits. <3

What’s the difference between Japanese pancakes, you ask? They’re suuuuuper super light and fluffy. This is the thin version of them because we unfortunately didn’t have ring molds on hand but they’re delicious all the same! *-*

Also, remember how I used to say I couldn’t [successfully] make pancakes? I think we can probably safely say that I’m no longer a total fail with making em’–owning a spatula makes such a big difference! :P

If you wanna check out the other things my friend and I have made so far on our cooking adventures, follow this link! :]

These were surprisingly easy to make and super tasty! I couldn’t get over how fluffy they were and I’m definitely gonna have to remake em’ soon to do the legit version (Japanese pancakes are usually a lot thicker than these)!

Fluffy Japanese Pancakes with Grilled Nectarines

Print Recipe

Fluffy Japanese Pancakes with Grilled Nectarines

Course: Breakfast

Cuisine: Japanese

Servings: 6

Ingredients

• 3/4 cup all-purpose flour
• 1 1/2 tbsp powdered sugar
• 2 tsp baking powder
• sprinkle of salt
• 2/3 cup vanilla soy milk
• 2 tbsp Barleans butter-flavored coconut oil melted
• 1/2 tsp pure vanilla extract
• 1 large egg yolk + 2 egg whites
• ~1/4 tsp cream of tartar
• 2 nectarines sliced
• maple syrup optional

Instructions

• Whisk the flour, powdered sugar, baking powder and salt together in a large bowl.
• Whisk the soy milk, melted coconut oil, vanilla extract, and egg yolk together in a separate bowl.
• Beat together the egg whites + cream of tartar until stiff peaks form (~2min), then stir the milk mixture into the flour mixture until combined.
• Gently fold in the beaten egg white mixture.
• Ladle ~1/4 cup of batter onto a nonstick skillet and cook for 2-3 minutes or until bottom is golden in color, then flip and cook for ~1 min on the other side.
• On a grill pan, add sliced nectarine and cook for a few minutes until softened.
• Serve together with maple syrup (if desired).

Notes

If you have ring molds, ladle the batter into the ring mold and cover the skillet with a lid. You'll want to cook it until the batter rises to the top of the ring molds. After the bottom gets golden, flip the pancake and cook for ~5 min, then transfer to a plate.

(P.S. Serving size says 6, but this recipe basically makes ~10 thin or 4 thick pancakes!)

End-of-Week-ish Recap!

• Another residency year has come and gone–check out my reflections on my second year in my Family Medicine program!
• Ever wanted to learn to ferment your own foods? I have an awesome cookbook for you to check out–Fermentation Revolution!

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• What’s your favorite breakfast food?
• Have you ever had Japanese pancakes?