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Kagoshima A5 Wagyu & Matsutake Savory Soufflé Pancakes

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesultraExpensivekagoshimaA5WagyumatsutakesavorySoufflejapaneseMichelinultimateLuxuryBrunch
Kagoshima A5 Wagyu & Matsutake Savory Soufflé Pancakes

Nutrition (per serving)

740Calories
68 gProtein
24 gCarbs
52 gFat
2 gSugar
1300 mgSalt

Ingredients

  • 1½ scoops (~45g) Unflavored whey isolate (premium)
  • 8 large Egg whites (fresh)
  • 4 Egg yolks (organic)
  • ⅓ cup (~35g) Almond flour (finely ground)
  • 120g A5 Kagoshima Wagyu (finely minced)
  • 80g Fresh matsutake mushrooms (thinly sliced)
  • 1½ tsp Baking powder
  • ¼ tsp Cream of tartar
  • 3–4 tbsp Unsweetened almond milk
  • ½ tsp White truffle oil
  • for garnish Micro shiso leaves
  • to taste Salt + white pepper

Method

  1. Separate eggs. Add cream of tartar to whites and whip to extremely stiff, glossy peaks.
  2. In a separate bowl, gently whisk yolks, protein powder, almond flour, baking powder, salt and white pepper until smooth. Add almond milk and truffle oil gradually.
  3. Fold ⅓ of whipped whites into yolk mixture to lighten. Then very gently fold in remaining whites in 2–3 additions — preserve maximum air.
  4. Quickly sear minced A5 Wagyu and matsutake slices in a hot pan 45–60 seconds (keep rare and aromatic). Fold half into batter.
  5. Use tall ring molds on lowest heat non-stick pan. Fill molds ~⅔ full. Cover pan, add 1 tbsp water around molds for steam. Cook 7–9 minutes until top is almost set.
  6. Remove rings, flip extremely carefully, cover again and cook 5–6 minutes until fully risen and golden.
  7. Serve immediately topped with remaining seared wagyu & matsutake, micro shiso leaves, and a delicate drizzle of white truffle oil.

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General fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.