Add the milk to step 1 a little at a time, mixing as you go.
Sift in the cake flour, baking soda, and baking powder, and whisk into a batter.
Pour in the vegetable oil a little at a time, mixing well.
Add the drained yuja marmalade solids and the frozen blueberries.
Cover the bowl with plastic wrap and let sit at room temperature for about 30 minutes.
Pour the batter onto a preheated pan and shape it into a circle.
Once bubbles rise on the surface, flip and cook the other side.
Tips
Use only the drained solids from the yuja marmalade, not the syrup.
These are plenty tasty with just butter on top.
Yuja Blueberry Pancakes
Equipment: frying pan, mixing bowl, whisk
Ingredients (1 piece)
- cake flour 125g
- egg 1
- salt ¼ tsp
- sugar 15g
- milk 150ml
- baking soda ½ tsp
- baking powder 1 tsp
- cooking oil 30ml
- yuja (citron) marmalade 30g, drained solids only
- blueberries 100g, frozen
Instructions
1. Put the egg, sugar, and salt in a bowl and mix.
2. Add the milk to step 1 a little at a time, mixing as you go.
3. Sift in the cake flour, baking soda, and baking powder, and whisk into a batter.
4. Pour in the vegetable oil a little at a time, mixing well.
5. Add the drained yuja marmalade solids and the frozen blueberries.
6. Cover the bowl with plastic wrap and let sit at room temperature for about 30 minutes.
7. Pour the batter onto a preheated pan and shape it into a circle.
8. Once bubbles rise on the surface, flip and cook the other side.
https://hong-recipe.pages.dev/en/recipes/yuja-blueberry-pancake/
Hong's Recipe