Add flour, taro powder, baking powder, and sugar to a large bowl. Use a spoon or whisk to thoroughly combine, then set aside for later.
In a medium sized bowl whisk together the milk, melted butter and vanilla, when it begins to look smooth add the egg yolk, and continue whisking until the ingredients are well combined.
In another large bowl, use an electric mixer on medium-high speed to beat the egg whites and cream of tartar. Beat until stiff peaks form, which usually takes about 2 minutes.
Now, take the bowl containing the milk mixture and stir it into the flour mixture. Mix them together until just combined. It is normal to have a few lumps; you don't need to worry about them.
Finally, gently fold in the remaining beaten egg whites into the mixture. Be careful not to overmix at this stage, as overmixing can deflate the air incorporated in the beaten egg whites. Fold until the ingredients are just combined. I do this 1/3 of the egg whites at a time.
Spray circle ring molds and skillet with nonstick cooking spray. I prefer baking spray.
If you do not have ring molds you can cut and duct tape parchment paper. Make sure the tape does not get on the edges or it will melt. See Photo
Preheat a skillet over medium-low heat. Place ring molds in the center of the skillet. Fill each ring mold with approximately 1/2 cup of batter, ensuring it fills each mold about halfway.
Drop two spoon fulls of water in to the pan, cover the skillet with a lid and allow the pancakes to cook. Cook until the batter rises to the tops of the ring molds and the bottom turns golden, which usually takes about 4- 5 minutes.
Use a spatula to release the bottom of the pancakes from the skillet. With the help of tongs, grasp the sides of the ring molds to stabilize them, and carefully flip the pancakes.
Cover the skillet again and continue cooking until the other side of the pancakes turns golden, approximately 4 minutes more. Transfer the cooked pancakes to a plate and remove the ring molds gently.
Add the cream cheese, powdered sugar, milk, and taro powder to a blender. Blend ingredients together until well combined and smooth.
Using a spatula, scrape down the sides of the bowl and add one drop of purple food coloring. Blend or mix again until the mixture reaches a smooth consistency, ensuring all ingredients are fully incorporated.
Take a medium-sized pot and put the berries, sugar, and water in it. Place the saucepan over medium heat and bring the mixture to a boil.
Once the mixture reaches a boil, use a potato masher to mash and stir the berries while they continue to boil. This will help break down the berries and release their juices.
In a small bowl, whisk together the water and cornstarch to create the cornstarch slurry. Ensure that the cornstarch is fully dissolved in the water. Pour in the pot, and continue to boil until thick and bubbling.
Continue to boil for 5 minutes, or until the berries become soft and plump. The exact time may vary depending on the type of berries and their initial texture.
Place a sieve or strainer over a large bowl. Carefully pour the syrup from the saucepan through the sieve. Use a spoon or spatula to press down on the solids in the sieve, helping to extract as much syrup as possible while leaving the seeds and chunks behind. Allow the strained syrup to rest in the bowl for a few minutes, giving it time to cool slightly.
Ingredients
Directions
Add flour, taro powder, baking powder, and sugar to a large bowl. Use a spoon or whisk to thoroughly combine, then set aside for later.
In a medium sized bowl whisk together the milk, melted butter and vanilla, when it begins to look smooth add the egg yolk, and continue whisking until the ingredients are well combined.
In another large bowl, use an electric mixer on medium-high speed to beat the egg whites and cream of tartar. Beat until stiff peaks form, which usually takes about 2 minutes.
Now, take the bowl containing the milk mixture and stir it into the flour mixture. Mix them together until just combined. It is normal to have a few lumps; you don't need to worry about them.
Finally, gently fold in the remaining beaten egg whites into the mixture. Be careful not to overmix at this stage, as overmixing can deflate the air incorporated in the beaten egg whites. Fold until the ingredients are just combined. I do this 1/3 of the egg whites at a time.
Spray circle ring molds and skillet with nonstick cooking spray. I prefer baking spray.
If you do not have ring molds you can cut and duct tape parchment paper. Make sure the tape does not get on the edges or it will melt. See Photo
Preheat a skillet over medium-low heat. Place ring molds in the center of the skillet. Fill each ring mold with approximately 1/2 cup of batter, ensuring it fills each mold about halfway.
Drop two spoon fulls of water in to the pan, cover the skillet with a lid and allow the pancakes to cook. Cook until the batter rises to the tops of the ring molds and the bottom turns golden, which usually takes about 4- 5 minutes.
Use a spatula to release the bottom of the pancakes from the skillet. With the help of tongs, grasp the sides of the ring molds to stabilize them, and carefully flip the pancakes.
Cover the skillet again and continue cooking until the other side of the pancakes turns golden, approximately 4 minutes more. Transfer the cooked pancakes to a plate and remove the ring molds gently.
Add the cream cheese, powdered sugar, milk, and taro powder to a blender. Blend ingredients together until well combined and smooth.
Using a spatula, scrape down the sides of the bowl and add one drop of purple food coloring. Blend or mix again until the mixture reaches a smooth consistency, ensuring all ingredients are fully incorporated.
Take a medium-sized pot and put the berries, sugar, and water in it. Place the saucepan over medium heat and bring the mixture to a boil.
Once the mixture reaches a boil, use a potato masher to mash and stir the berries while they continue to boil. This will help break down the berries and release their juices.
In a small bowl, whisk together the water and cornstarch to create the cornstarch slurry. Ensure that the cornstarch is fully dissolved in the water. Pour in the pot, and continue to boil until thick and bubbling.
Continue to boil for 5 minutes, or until the berries become soft and plump. The exact time may vary depending on the type of berries and their initial texture.
Place a sieve or strainer over a large bowl. Carefully pour the syrup from the saucepan through the sieve. Use a spoon or spatula to press down on the solids in the sieve, helping to extract as much syrup as possible while leaving the seeds and chunks behind. Allow the strained syrup to rest in the bowl for a few minutes, giving it time to cool slightly.