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Japanese Souffle Pancakes

Light and airy—once you eat these fluffy pancakes, you’ll never want to go back to flapjacks!


2 C all-purpose flour
1/4 C confectioner’s sugar
3 tsp. baking powder
1 1/2 C whole milk
6 T unsalted butter, melted and cooled
1 tsp. vanilla
2 egg yolks
2 egg whites
1/2 tsp. cream of tartar
2 C blackberries


Combine flour, sugar, and baking powder in a mixing bowl.
Mix together milk, cooled butter, vanilla, and yolks.
Whip egg whites with cream of tartar until stiff peaks form.
Add liquid mixture to dry mixture, stirring just to combine (do not over beat or gluten will form and pancakes will be tough). Fold in the whipped egg whites.
Heat a greased non-stick skillet. Spray the inside of eight round ring molds with oil and place two in the skillet. Fill each ring mold with batter to the half-way mark. Place a lid on the pan and cook on medium heat for five minutes. Remove lid and using a spatula, flip each mold, being careful not to spill batter contents. Once flipped, return lid and turn heat to low. Continue cooking another four minutes. Using spatula, remove filled ring molds to wire rack and carefully remove fluffy pancake. Repeat with remaining batter; serve with blackberries and syrup (if desired).


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.