Japanese Soufflé Pancakes with Rhubarb and Cherries

extra fluffy, melt-in-your-mouth pancakes
icon 20 min
Japanische Souffle Pancakes © foodspring

Aw, I was having such a lovely dream, before that pesky alarm ripped me out of it. To make sure you keep some of that up-in-the-clouds feeling all through breakfast time, we’ve come up with a dreamy pancake recipe: Japanese souffle pancakes. These sweet, extra-fluffy creations melt on your tongue. And they’re topped with the best of the season: rhubarb, cherries, and a fresh creamy lemon topping. These Japanese pancakes can also help you reach your goals, as the souffle pancakes recipe has extra protein. We can’t get enough!

Ingredients

1 Person

For the batter:

  • 2
    eggs, separated
  • 35 g
    Vegan Protein Pancakes
  • 0.5 tsp
    baking powder
  • 25 ml
    soy milk
  • 25 g
    stevia powder
  • 4 tbsp
    water
  • 1 tsp
    coconut oil, liquid

For the lemon protein cream:

  • 3 tbsp
    skyr yogurt
  • 0.25 tsp
    Vanilla Flavor Kick
  • 0.25 tsp
    lemon zest
  • 1 tsp
    lemon juice
  • 1 tsp

For the topping:

  • 40 g
    fresh rhubarb
  • 0.5 tsp
    Vanilla Flavour Kick
  • 30 g
    pitted sour cherries

Preparation

  • 1

    Cut the rhubarb into long strips. Simmer with the Flavor Kick and a splash of water for 2-3 minutes.

  • 2

    In a small bowl, mix all the ingredients for the lemon cream. Set aside.

  • 3

    To make the soufflé pancakes: Separate the eggs. Put the egg whites into the fridge. Meanwhile, beat the egg yolks until frothy. Add the Protein Pancakes, baking powder, soy milk, and a pinch of salt. Stir well.

  • 4

    Now whip the egg whites, while slowly adding the stevia powder. Keep beating until they form stiff peaks.

  • 5

    Slowly and carefully fold the whipped egg whites into the pancake mix.

  • 6

    Heat the coconut oil in a pan on medium heat.

  • 7

    Put a spoonful of the batter into the pan. Cook all three soufflé pancakes together, so they’re all done at the same time. As soon as the pancakes have risen a bit, gently spoon the rest of the batter over the pancakes. Put 2 tbsp of water into the pan. Cover with a well-fitting lid. Flip the souffle pancakes after 3-4 minutes. Add another 2 tbsp of water to the pan, cover with the lid, and cook for another 3-4 minutes.

  • 8

    Top the finished soufflé pancakes however you like. Serve with the lemon protein cream, the cherries, and the rhubarb.

  • 1
    Enjoy!
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Recipe Overview

Goal
muscle_building
Total time
20 min
Difficulty
medium

Nutritional value, per portion

Protein
47g
Carbs
16g
Fat
22g
Calories
448 kcal