Japanese Protein Pancakes
Fluffy, high-protein Japanese-style pancakes served with a simple cherry sauce.
Imported from TikTok by jaaworska2 View original
Ingredients
- 2 Chicken Egg
- 3 tbsp Wheat Flour
- 50 ml Milk
- 20 g Protein Powder
- 1 tsp Baking Powder
- 1 Vanilla Extract
- 1½ tbsp White Sugar
- 1 Lemon Juice (several drops)
- 1 Table Salt (pinch)
- 1 Cherry (frozen)
- 1 Erythritol
- ½ tsp Potato Starch
- 1 Vegetable Oil
- 1 Water
Instructions
- 1
Separate the yolks from the whites. To the yolks, add milk, vanilla extract, and whisk. Then add the flour, baking powder, and protein powder.
- 2
To the egg whites, add a pinch of salt. Start beating, and after a moment, add a few drops of lemon juice. While continuously beating, add the sugar in 3 portions. Whip the meringue until very stiff.
- 3
Add the meringue to the yolk mixture in 3 portions, mixing gently with a spatula.
- 4
Preheat the pan. Grease it with oil using a paper towel. Reduce the heat to low and form tall pancakes.
- 5
Using a spoon, pour a few drops of water in a few places on the pan. Cover the pan with a large bowl. Fry the pancakes for about 5 minutes on each side.
- 6
For the cherry sauce: combine frozen cherries, erythritol, and a little potato starch dissolved in water, then bring to a boil.
