Jiggly, fluffy Japanese-style pancakes? Coming right up.
Now here’s a recipe you NEED to try this Pancake Day. You’ve probably seen Japanese souffle pancakes on your social feeds before, but we bet you didn’t think it was possible to recreate them at home, did you?
Well, that’s where @healthy_floflo is here to prove us all wrong. She’s never one to back down from a kitchen challenge and she’s been working hard to perfect this incredible high-protein Japanese pancake recipe. Forget those soggy crepes you whip out every year with the trusty old lemon & sugar combination and treat yourself to these instead. It’s only right that you make more of an effort for one of the most important dates on the calendar really.
Thick, fluffy, and with a satisfying jiggle, these Japanese pancakes are something special. Oh, and they’re made to be smothered in Sugar-Free Maple Syrup.
Don’t be put off by the amount of steps in the method, Flo promises that it’s not as complicated as you might think – the key is just to make sure the egg whites are cold before you whip them and that you cook the pancakes low & slow. The results are 100% worth it.
Serves 1
Ingredients
- 2 eggs (chilled)
- 1 scoop Impact Whey Protein (any flavour)
- 25 g self-raising flour
- 30 ml milk
- ¼ tsp. lemon juice (or just a few drops)
- 2 tbsp. Sugar-Free Maple Syrup
Instructions
First, separate the egg whites from the yolk. You need to have chilled eggs for this recipe to work best, so make sure they’ve been kept in the fridge overnight.
Next, add the yolks, flour, protein powder, and milk to a bowl and mix together until you get a smooth batter. Set aside.
In another bowl, beat the egg white until they are very stiff (a good way to measure this is if you put the bowl upside down, they should stick and not fall out). Add a few drops of lemon juice here as this can apparently help to keep the whites foamy for longer.
Now transfer the egg whites into the batter mixture and gently fold together to keep as much of the air in as possible – be careful not to overmix.
Transfer this light, fluffy pancake batter to a piping bag and gently squeeze out a pancake into a non-stick frying pan over a low heat. You want to keep adding to the pancake so that you create a really thick, tall pancake rather than a wider spread out one. You should have enough mixture to make 2 of these thick pancakes. If you don’t have a piping bag you can do this just by spooning out the mixture, the effect will just be a little messier.
Cook over a low heat (hob at the minimum) for around 5-7 minutes on the first side. Add a few drops of water to the pan and cover with the lid during this time to create steam.
Flip and cook on the other side for the same amount of time.
Serve with plenty of Sugar-Free Maple Syrup.
Nutritional info per serving:
| Calories | 336 |
|---|---|
| Total Fat | 10g |
| Total Carbohydrates | 22g |
| Protein | 32g |
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