Japanese Soufflé Pancakes with Matcha & Gold Leaf
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesfancyexpensivejapaneseSoufflematchagoldLeafextraFluffyluxuryBreakfast
Nutrition (per serving)
520Calories
58 gProtein
32 gCarbs
18 gFat
8 gSugar
420 mgSalt
Ingredients
- 2 scoops (~60g) Vanilla whey isolate (premium)
- 8 Egg whites (fresh, large)
- 4 Egg yolks (organic)
- ⅓ cup (~35g) Oat flour (finely milled)
- 2 tsp Culinary-grade matcha powder
- 1½ tsp Baking powder
- ¼ tsp Cream of tartar
- 3–4 tbsp Unsweetened almond milk
- 1–2 small sheets (for garnish) Edible gold leaf sheets
- tiny pinch Salt
Method
- Separate eggs. Add cream of tartar to whites and whip to very stiff, glossy peaks (critical for soufflé height).
- In another bowl, gently whisk yolks, protein powder, matcha, oat flour, baking powder and salt until smooth. Add almond milk gradually to make a thick paste.
- Fold ⅓ of the whipped whites into the yolk mixture to lighten it. Then very gently fold in remaining whites in 2–3 additions — preserve as much air as possible.
- Let batter rest 5 minutes while heating pan on the lowest possible heat.
- Use a ring mold (or foil collar) on non-stick pan. Lightly grease mold and pan. Fill mold ~⅔ full with batter.
- Add 1 tbsp water to empty parts of pan, cover immediately with lid. Cook 4–6 minutes until top is almost set.
- Carefully remove ring, flip very gently (use two spatulas), cover again and cook 3–5 minutes more until fully risen and golden.
- Serve immediately dusted with extra matcha, a few flakes of edible gold leaf, and optional sugar-free matcha syrup or whipped Greek yogurt.
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