Japanese Soufflé Pancakes with Rhubarb and Cherries

extra fluffy, melt-in-your-mouth pancakes

A plate of fluffy Japanese Souffle Pancakes
Goal muscle_building
Total time 20 mins
Difficulty Medium
Nutritional value (per portion)
kcal 448
Protein 47 g
Fat 22 g
CARBOHYDRATES 16 g
Ingredients …

1 Person

You will need

1.
For the batter:
2 eggs, separated
0.5 tsp baking powder
25 ml soy milk
25 g stevia powder
4 tbsp water
1 tsp coconut oil, liquid

2.
For the lemon protein cream:
3 tbsp skyr yogurt
0.25 tsp lemon zest
1 tsp lemon juice

3.
For the topping:
40 g fresh rhubarb
30 g pitted sour cherries

Japanese Soufflé Pancakes with Rhubarb and Cherries

extra fluffy, melt-in-your-mouth pancakes

By: Anne-Sophie Hoffman
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!

Preparation

  • Ingredients:
    40 g fresh rhubarb, 0.5 tsp Flavour Kick Vanilla
    Cut the rhubarb into long strips. Simmer with the Flavor Kick and a splash of water for 2-3 minutes.
  • Ingredients:
    3 tbsp skyr yogurt, 0.25 tsp Flavour Kick Vanilla, 0.25 tsp lemon zest, 1 tsp lemon juice, 1 tsp Whey Protein Vanilla
    In a small bowl, mix all the ingredients for the lemon cream. Set aside.
  • Ingredients:
    2  eggs, 35 g Protein Pancakes, 0.5 tsp baking powder, 25 ml soy milk, 1 pinch salt
    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.
  • Ingredients:
    25 g stevia powder
    Now whip the egg whites, while slowly adding the stevia powder. Keep beating until they form stiff peaks.
  • Slowly and carefully fold the whipped egg whites into the pancake mix.
  • Ingredients:
    1 tsp Coconut oil
    Heat the coconut oil in a pan on medium heat.
  • Ingredients:
    4 tbsp water, separated
    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.
  • Ingredients:
    30 g sour cherries
    Top the finished soufflé pancakes however you like. Serve with the lemon protein cream, the cherries, and the rhubarb.
  • Enjoy!

Soufflé Pancakes Variations

Try mixing it up with your soufflé pancakes toppings. Whip up all kinds of flavors by using whatever fruits or berries are in season! And for any chocolate lovers out there, all we can say is: toss a teaspoon of our Chocolate Flavor Kick into the batter. Still not chocolatey enough? Top your sweet, fluffy little Japanese pancakes with our Hazelnut Protein Cream for absolute bliss!
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