A5 Miyazaki Wagyu & Black Summer Truffle Pancakes

Name: A5 Miyazaki Wagyu & Black Summer Truffle Pancakes
Ingredients: 1½ scoops (~45g) Unflavored whey isolate; 6 large Egg whites; ⅓ cup (~35g) Almond flour; 150g A5 Miyazaki Wagyu beef (finely minced); 15g + extra for topping Black summer truffle (fresh, shaved); 1 tsp Baking powder; 3–4 tbsp Unsweetened almond milk; 1 tsp each Fresh thyme + chives; to taste Salt + cracked black pepper; for garnish Microgreens

A recipe from the Bmarchai Recipes collection.

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A5 Miyazaki Wagyu & Black Summer Truffle Pancakes

Nutrition (per serving)

720Calories

66 gProtein

24 gCarbs

48 gFat

2 gSugar

1200 mgSalt

Ingredients

1½ scoops (~45g) Unflavored whey isolate
6 large Egg whites
⅓ cup (~35g) Almond flour
150g A5 Miyazaki Wagyu beef (finely minced)
15g + extra for topping Black summer truffle (fresh, shaved)
1 tsp Baking powder
3–4 tbsp Unsweetened almond milk
1 tsp each Fresh thyme + chives
to taste Salt + cracked black pepper
for garnish Microgreens

Method

Whip egg whites to stiff peaks. Set aside.
In a bowl, gently mix almond flour, protein powder, baking powder, salt and pepper. Add almond milk to form a thick batter.
Fold in ⅓ of egg whites to lighten, then fold in remaining whites gently.
Quickly sear minced A5 Wagyu in a hot pan 45–90 seconds (keep rare/medium-rare), season with salt/pepper and herbs. Remove and fold half into batter.
Heat non-stick pan on medium-low. Lightly grease.
Scoop ~⅓ cup batter per pancake. Cook 2½–3½ minutes per side until golden.
Top each pancake with remaining seared wagyu, generous shavings of black summer truffle, microgreens, and a drizzle of truffle oil or reduced beef jus.
Serve as an extravagant savory brunch centerpiece.