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High-Protein Sweet Pancakes

Purpose
Filling, mildly sweet, healthy pancakes with 10 g of proteins that fits with every topping
Yield
10 pancakes
Prep time
15 minutes
Cook time
25 minutes

Equipment

  • Large mixing bowl
  • Ladle
  • Whisk
  • Plate
  • 2 Crêpe Pan

Ingredients

Liquids

  • 4 large eggs
  • 1⁄3 cup melted butter
  • 1 teaspoon vanilla extract
  • 1⁄2 teaspoon Maple Bakery Emulsion
  • 3 cups protein milk

Sweeteners

  • 1⁄4 cup brown sugar, packed

Dry ingredients

Instructions

  1. In a large mixing bowl, crack and beat the eggs.
  2. Mix in brown sugar.
  3. Mix in flour and milk.
  4. Mix in protein powder.
  5. Mix in vanilla/maple extracts and salt.
  6. Mix in butter.
  7. Sprinkle baking powder gently while whisking.
  8. Preheat oven to the lowest temperature possible and put a plate on the middle rack.
  9. Preheat pans to medium-low heat.
  10. When oven is done preheating, cook 2 pancakes at a time, each on a different pan, one ladle scoop each and stacking them on the plate when they're done.
  11. Cook for 1-2 minutes on the first side, then flip and cook for 15-20 secondes on the second side. You'll know when to flip when you see bigger bubbles forming more on the surface of the pancake, and lifting it slightly doesn't make it the top leak on the side, revealing a golden-brown color below.

Notes

Cooking note: If it takes more than 2 minutes to cook the first side, raise the heat. If it takes less than 1 minute, lower the heat. You want to find the right balance where the pancakes are golden brown and cooked through without burning between 1 and 2 minutes.

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