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Episode 62 - Pancakes with Blueberry Confit - 8-7-11

The Aubergine Chef demonstrates how to make pancakes and blueberry confit sauce!
For blueberry confit
  Water 8 Ounce
  Granulated sugar 6 Ounce
  Lemons 2 , zested and juiced (reserve some zest for garnish)
  Vanilla extract 1⁄2 Teaspoon (1/4 vanilla bean)
  Blueberries 1 Pint
For pancakes
  Eggs 4 , seperated
  Granulated sugar 2 Ounce
  All pupose flour 4 1⁄2 Ounce
  Butter 1 Ounce, melted and cooled
  Whole milk 3 Ounce
  Vanilla extract 1 Ounce

For confit
1. Zest the lemons and squeeze them to extract juice.
2. In a pan, put together water, sugar, lemon juice and lemon zest, reserve some zest for garnish.
3. Heat and bring the simple syrup to a boil.
4. Turn off the heat and allow the syrup to sit, until the lemon zest is translucent.
5. Remove the zest and bring the syrup back to a boil until it reaches the temperature of 230F.
6. Once the syrup reached the desired temperature, remove the pan off the heat and add in the blueberries and vanilla extract and mix.
7. Allow the syrup to rest and cool.
For pancake
8. Pre heat the griddle pan.
9. In a mixer bowl, put the put the egg whites and whisk until it reaches frothy stage.
10. Slowly add in the sugar, while still beating, until it reaches stiff peak consistency.
11. Transfer the egg white in another bowl and put all the remaining ingredients in the mixer bowl along with remaining egg yolk
12. Beat the flour mixture in the stand mixer until it forms in smooth batter.
13. Fold the egg white meringue into the flour mixture a in 3 parts.

14. In the hot griddle, put about /3 for a cup and allow to cook until browned on both the sides.
15. Remove the pancakes and do the same until the batter is all used up.

16. Place the pancakes in a serving plate and spoon blueberry confit and reserve lemon rind and serve.

Recipe Summary

Difficulty Level: 
Frying Pan
No Bake
Preparation Time: 
25 Minutes
Cook Time: 
30 Minutes
Ready In: 
55 Minutes
Pancakes are an easy option for breakfast! Well these pancakes are not only gourmet style but the chef shows you how to make them with finesse! See the video for more!

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Nutrition Rank

Nutrition Facts

Serving size

Calories 545 Calories from Fat 108

% Daily Value*

Total Fat 12 g18.8%

Saturated Fat 5.7 g28.4%

Trans Fat 0 g

Cholesterol 228.8 mg76.3%

Sodium 82 mg3.4%

Total Carbohydrates 103 g34.3%

Dietary Fiber 5.1 g20.4%

Sugars 70.2 g

Protein 12 g23.1%

Vitamin A 10.3% Vitamin C 56.6%

Calcium 8.2% Iron 16.4%

*Based on a 2000 Calorie diet


Episode 62 - Pancakes With Blueberry Confit - 8-7-11 Recipe Video