桜ピンクパンケーキ

sakurapinkpancake resipe

Beautiful pink pancakes with cherry blossom powder, only available for limited seasons. Pink whipped cream makes them even prettier.

You can make them with trans fat-free ULTRAMIX Pancake mix. Simple, healthy pancakes.

ULTRAMIX was created in the kitchen for baby food. Trans fat-free and aluminium-free so you can eat it every day with your children! With buttermilk from Hokkaido.

Ingredients.
200 g ULTRAMIX Pancake mix
1 egg
220ml milk
1 tbsp (10g) cherry powder
For the topping
Salted cherry blossoms, to taste
100ml whipped cream
1/2 tbsp cherry blossom powder
5 g granulated sugar
A dash of cherry blossom starch

 

1. refrigerate the store-bought whipped cream well.
2.Put the eggs and milk in a bowl and mix well.
3.2. Add the ULTRAMIX and 1 tablespoon of cherry powder and mix quickly to form a batter.
4.Heat the oil (or coconut oil) in a frying pan over medium heat. Once the heat is off, pour the batter into the pan and cook on a small to medium heat for 2 minutes, then turn over and cook the other side for 1.5-2 minutes when it starts to bubble. (7-8 sheets for a diameter of about 12 cm)
5. Place a clean, dry and greaseless ball on top of a bowl of ice water and add 100 ml of whipped cream and 10 g of sugar. While supporting the bowl firmly, give the whisk a quick, large shake across the full diameter of the bowl, so that air is held in the whipped cream.
When 6.5 is well mixed, add the cherry powder and whisk the cream further to make a pink, fluffy and angular cream.
7.Layer the pancakes, top with the cherry blossom cream, cherry blossom starch and cherry blossom flowers.

 

An exciting pancake with a beautiful cherry blossom-coloured cross-section. The batter alone has a gentle taste with a slight aroma of sakura mochi (rice cake with cherry blossoms). The salty flavour of the cherry blossom topping adds an accent that keeps you coming back for more.

 

 

 

 

Ingredients

  • ULTRAMIX Pancake mix 200g
  • 1 egg
  • 220ml milk
  • Sakura powder 10g
  • Salted cherry blossoms (as needed)
  • 100ml whipped cream
  • ½ tablespoon cherry blossom powder
  • 5g granulated sugar
  • Sakura bean paste (as needed)
  • Pink marshmallows (as needed)

How to cook

  1. Store-bought whipped cream in the refrigerator until thoroughly chilled.
  2. Add the eggs and milk to a bowl and mix well.
  3. Add the ULTRAMIX Pancake mix and 1 tablespoon of Sakura powder to ② and mix lightly to make the batter.
  4. Put oil (or coconut oil) in a frying pan and heat it over medium heat. After turning off the heat, pour the batter into the frying pan and cook for 2 minutes over low to medium heat. When bubbles start to appear, flip it over and cook the other side for 1.5 to 2 minutes. (For 7 to 8 pieces with a diameter of about 12 cm)
  5. Place a clean, water- and oil-free bowl on top of the bowl of ice water, and add 100ml of whipped cream and 10g of sugar. While holding the bowl firmly, quickly and vigorously shake the whisk around the entire diameter of the bowl to incorporate air into the whipped cream.
  6. Once step 5 is well mixed, add the cherry blossom powder and continue beating the cream to make a fluffy pink cream with soft peaks.
  7. Pancakes are stacked, poured with cherry blossom cream, and topped with cherry blossom bean paste and cherry blossoms.

The pancakes are beautifully cut in the color of cherry blossoms, making them a delight to eat. The batter alone has a faint scent of sakura mochi and a gentle flavor. The salty taste of the cherry blossoms on top adds a nice accent, making them a treat you'll never tire of.

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