Yuzu & Kinako Japanese Soufflé Pancakes

Name: Yuzu & Kinako Japanese Soufflé Pancakes
Ingredients: 2 scoops (~60g) Vanilla whey isolate (premium); 8 Egg whites (fresh, large); 4 Egg yolks (organic); 2 tbsp Kinako (roasted soybean flour); zest of 1 yuzu + 1 tbsp juice Yuzu zest + juice (fresh or bottled pure); ⅓ cup (~35g) Oat flour (finely milled); 1½ tsp Baking powder; ¼ tsp Cream of tartar; 3–4 tbsp Unsweetened almond milk; small sheets Edible gold leaf (optional garnish); tiny pinch Salt

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesfancyexpensivejapaneseSouffleyuzukinakoceremonialluxuryBreakfast

Nutrition (per serving)

510Calories

56 gProtein

30 gCarbs

18 gFat

6 gSugar

410 mgSalt

Ingredients

2 scoops (~60g) Vanilla whey isolate (premium)
8 Egg whites (fresh, large)
4 Egg yolks (organic)
2 tbsp Kinako (roasted soybean flour)
zest of 1 yuzu + 1 tbsp juice Yuzu zest + juice (fresh or bottled pure)
⅓ cup (~35g) Oat flour (finely milled)
1½ tsp Baking powder
¼ tsp Cream of tartar
3–4 tbsp Unsweetened almond milk
small sheets Edible gold leaf (optional garnish)
tiny pinch Salt

Method

Separate eggs. Add cream of tartar to whites and whip to very stiff, glossy peaks.
In a separate bowl, gently whisk yolks, protein powder, kinako, yuzu zest/juice, oat flour, baking powder and salt until smooth. Add almond milk gradually.
Fold ⅓ of whipped whites into yolk mixture to lighten. Then very gently fold in remaining whites in 2–3 additions — preserve maximum air.
Let batter rest 5 minutes while heating pan on lowest heat.
Use ring molds on non-stick pan. Fill molds ~⅔ full. Cover pan with lid, add 1 tbsp water around molds for steam. Cook 5–7 minutes until top is almost set.
Remove rings, flip very carefully, cover again and cook 4–5 minutes until risen and golden.
Serve immediately dusted with extra kinako, yuzu zest, gold leaf flakes, and optional sugar-free yuzu glaze (sweetener + yuzu juice).