If you are looking for a tropical breakfast recipe for this weekend, I’ve got just the thing for you; Guava Syrup Chiffon Pancakes! These light and airy pancakes paired with a sweet and tangy guava syrup will transport your taste buds to a sunny paradise. Let’s dive in!
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Why You’ll Love This Recipe
Okay, so there are many reasons to why I think you will enjoy this delightful pancake recipe, but here are some highlights:
- Light and Airy Texture: The chiffon pancake batter, with its folded-in egg whites, creates an incredibly light and airy texture. These pancakes are fluffy and delicate, practically melting in your mouth with each bite. My mom was just recently telling me how she loathes dense pancakes. I can’t blame her. These pancakes were created with her in mind!
- Summer Flavor: The guava syrup adds a unique and exotic twist to your typical pancake experience. Its sweet and tangy flavor pairs perfectly with the soft, fluffy pancakes, creating a tropical taste sensation. The perfect way to start a Summer day.
- Easy to Make: Despite their fancy name, these pancakes are straightforward to prepare. The step-by-step instructions ensure that even novice cooks can whip up a batch of these delightful pancakes without any hassle.
- Versatile Toppings: While the guava syrup is a star on its own, these pancakes can be garnished with a variety of toppings. Fresh guava slices, whipped cream, or even a sprinkle of powdered sugar can add a beautiful and tasty touch.
I hope I’ve now convinced you to try these Guava Syrup Chiffon Pancakes. They are bound to become a favorite in your Summer breakfast repertoire. Who wouldn’t want the perfect blend of light, fluffy pancakes and luscious guava syrup that’s sure to brighten any morning!
Ingredients & Equipment Needed
Guava Syrup Ingredients:
- Guava Paste
- Granulated Sugar
- Water
- Lemon Juice
Guava Syrup Equipment
A medium-sized saucepan, whisk or spoon, fine-mesh sieve (optional), measuring cups and spoons.
Pancake Ingredients:
- All-Purpose Flour
- Cornstarch
- Baking Powder
- Salt
- Granulated Sugar
- Eggs
- Milk
- Vegetable Oil
- Vanilla Extract
- Cream of Tarter
Pancake Equipment
2 large mixing bowls, 1 medium mixing bowl, electric mixer, whisk, spatula, measuring cups and spoons, non-stick skillet.
How to Make Guava Syrup Chiffon Pancakes
Guava Syrup
Guava syrup can be used with fresh guava or guava paste. I recommend starting the syrup before cooking up the pancakes to allow time for the syrup to cool.
- Combine Ingredients: In a medium saucepan, combine the guava paste pieces, water, and sugar.
- Heat and Dissolve: Place the saucepan over medium heat. Stir the mixture continuously as the guava paste begins to dissolve. This may take around 5-10 minutes.
- Simmer: Once the guava paste has fully dissolved, bring the mixture to a gentle simmer. Continue to cook, stirring occasionally, until the syrup thickens slightly, about 5-7 minutes.
- Add Lemon Juice: Stir in the lemon juice for a bit of brightness and to balance the sweetness.
- Strain (Optional): If you prefer a smoother syrup, you can strain the mixture through a fine-mesh sieve to remove any remaining solids. I recommend straining to remove the grainy texture.
- Cool: Allow the syrup to cool slightly before using. It will thicken further as it cools.
Chiffon Pancakes
Now onto making the Chiffon Pancakes!
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and sugar.
- Prepare the Wet Ingredients: In a separate bowl, whisk together the egg yolks, milk, vegetable oil, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Beat Egg Whites: In a clean bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form.
- Fold in Egg Whites: Gently fold the beaten egg whites into the pancake batter, being careful not to deflate them.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
Drizzle this guava syrup over your pancakes. Add any additional toppings you desire such as coconut flakes, whipped cream or fresh fruit. Enjoy!
What to Pair with Guava Syrup Chiffon Pancakes
To complement your Guava Syrup Chiffon Pancakes, consider serving a selection of dishes and beverages that enhance the sunny, tropical theme and provide a well-rounded breakfast experience. Here are some suggestions:
Beverages
- Tropical Smoothie: Blend together fruits like pineapple, mango, banana, and coconut milk for a refreshing and healthy drink. Try this Pineapple Banana Smoothie or Spinach Mango Smoothie.
- Freshly Squeezed Orange Juice: A classic choice that pairs perfectly with the tropical flavors of the pancakes. Or to kick things up, Mimosas anyone?
- Iced Cold Brew Coffee: Brewed coffee, coconut creamer, and a hint of vanilla over ice for a cooling and delicious drink. Also try this Brown Sugar Cold Brew Coffee recipe.
Sides & Additional Dishes
- Tropical Fruit Salad: Mix fresh fruits like pineapple, mango, papaya, and kiwi for a vibrant and colorful side dish.
- Mango Yogurt Parfait: Layer yogurt with mango purée and toasted coconut flakes. Try this Mango Parfait recipe.
- Crispy Bacon or Sausage Links: Add a savory element to balance the sweetness of the pancakes and syrup.
By including these dishes and beverages, you’ll create a delicious and cohesive tropical-themed brunch that complements your Guava Syrup Chiffon Pancakes perfectly.
Guava Syrup Chiffon Pancakes Recipe
Equipment
- Medium-sized saucepan
- Whisk
- Fine-mesh sieve (optional)
- Measuring Cups and Spoons
- 2 large mixing bowls
- 1 Medium mixing bowl
- Electric mixer
- Whisk
- Spatula
- Non-stick skillet.
Ingredients
Guava Syrup
- 1 cup guava paste cut into small pieces
- 1 cup water
- 1/2 cup granulated sugar adjust to taste
- 1 tablespoon lemon juice
Chiffon Pancakes
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 3 large eggs separated
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
Instructions
Guava Pancakes
- Combine Ingredients: In a medium saucepan, combine the guava paste pieces, water, and sugar.
- Heat and Dissolve: Place the saucepan over medium heat. Stir the mixture continuously as the guava paste begins to dissolve. This may take around 5-10 minutes.
- Simmer: Once the guava paste has fully dissolved, bring the mixture to a gentle simmer. Continue to cook, stirring occasionally, until the syrup thickens slightly, about 5-7 minutes.
- Add Lemon Juice: Stir in the lemon juice for a bit of brightness and to balance the sweetness.
- Strain (Optional): If you prefer a smoother syrup, you can strain the mixture through a fine-mesh sieve to remove any remaining solids.
- Cool: Allow the syrup to cool slightly before using. It will thicken further as it cools.
Chiffon Pancakes
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and sugar.
- Prepare the Wet Ingredients: In a separate bowl, whisk together the egg yolks, milk, vegetable oil, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Beat Egg Whites: In a clean bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form.
- Fold in Egg Whites: Gently fold the beaten egg whites into the pancake batter, being careful not to deflate them.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
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