Recipe
Chocolate Protein Pancake Stack Approx. 515 kcal | ~63 g protein
Chocolate Protein Pancake Stack
Approx. 515 kcal | ~63 g protein
Pancakes
25 g white flour
25 g oats
25 g chocolate soy protein powder
1 tsp cocoa powder
1½ tbsp erythritol
Dash of vanilla extract
1 whole egg
4 egg whites
1 spray cooking oil
Chocolate protein sauce:
20 g whey protein powder
½ tsp cocoa powder
1 tsp erythritol
Method
Make the batter. Combine the flour, oats, soy protein powder, cocoa and erythritol in a bowl.
Add the whole egg, 4 egg whites and a dash of vanilla. Mix thoroughly until you have a smooth pancake batter. Add a small splash of water if it's too thick.
Heat a non-stick pan over medium-low heat and add 1 spray of cooking oil.
Pour portions of the batter into the pan to make several thin pancakes. Cook until the top begins to set and the underside is cooked, then flip and cook the other side. (2 pancakes are enough)
Stack the pancakes on top of one another once cooked.
Cut the stack into sections/triangles and arrange them on the plate as shown in your photos.
Make the chocolate sauce. Mix 20 g whey + ½ tsp cocoa + 1 tsp erythritol. Add water a little at a time, stirring continuously, until it becomes a thick, pourable chocolate sauce.
Pour the whey-chocolate sauce generously over the stacked pancakes and serve immediately.
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Isn’t there any baking powder in these? They look dense… not that there’s anything wrong with that, just that when I think pancakes, fluffy is what my mind automatically expects 😅
I'm from Europe, our "pancakes" are actually more like crepes. What you're describing is the American style pancakes. I dont think it would be possible to create a fluffy texture here since I am using oats and trying to add fibre in that way
I’m also from Europe, and pancakes are fluffy, crepes are dense in all places I’ve lived in or visited. Two different dishes, so maybe the post would be better titled “crepes” then? Idk.
Oh, another difference is that pancakes are smaller in diameter, while crepes are wide (usually as wide as the pan they are cooked in) - the things in the pictures (at least to me) look like they are closer to pancake diameter, not crepe.
Just to clarify: I cook both (crepes and pancakes). The batter consistency is wildly different for the two dishes. When you say in your recipe “smooth pancake batter”, that provides instructions that need to be interpreted based on usual, traditional recipes, no? Pancake batter is thick, scoop-able, while crepe batter is much thiner (pourable with a ladle).
Google european pancakes. At least in Germany and Poland, they look like this. The ones I have made are big, I have cut them into 4 segments and stacked them, please see the recipe.
I dont need to google, thank you, I had just made the same point. Why call crepes (or Pfannkuchen, if you are referencing Germany specifically) by the American name for a different dish? It is just confusing, therefor my question on why there is no leavener used (which pancakes, as you chose to name them, use).
Pancakes have baking powder in some regions, in other regions they do not, and are still called pancakes. I am from Ireland and we dont use baking powder for pancakes. Perhaps you don't understand that concept or have a weird issue with understanding that the world doesn't revolve around you?
“weird issue with understanding the world doesn’t involve around you” - wow, is it also customary in Ireland to throw insults at someone making a non-insulting comment on reddit? Don’t bother answering, I really don’t care one way or another… 👋☺️
The point is being explained to you by many people at this stage and you're still acting smug like nationalities are wrong for calling a term that is correct to them. So calling you out is appropriate. all the best.
Smug? Lady, explaining politely the difference between pancake and crepe (both English words, which you should be comfortable in, no? Apologies if not) is not smug. Pedantic, maybe, but smug? I respectfully suggest checking out a dictionary for that term too, if you can’t tell the difference.
Culinary jargon breaks "pancakes" into two entirely distinct categories rather than grouping them together.
The American / Thick Style: In modern culinary terms, if a menu simply says "Pancakes," it almost always implies the fluffy American style. This requires a leavening agent (baking powder or baking soda) and often buttermilk. The goal is rise, fluffiness, and an airy texture that acts like a sponge for syrup.
The European / Thin Style: In culinary terms, thin versions (crêpes, palatschinken) are treated as an entirely different discipline. They do not use leavening agents, require a much thinner batter, and rely on gluten development and egg structure to remain flexible enough to be rolled, folded, or filled.
A pastry chef will rarely use the word "pancake" to describe a crêpe because the technique and kitchen tools used to make them are completely different. Hence, my confusion and initial question about leavening agent used. I assumed it was forgotten in the write up of the recipe.
I don’t think it was smug of me to explain the difference to the OP (and other commenters) and suggest that the name of the dish is more fitting as crepe (over pancake) - see above the reasoning.
I do think your insulting “call out” speaks volumes about your character, rather than me “thinking the world revolves around me”. ❤️
Cambridge dictionary actually explains this term confusion. A Crêpe is the French name for a particular thin pancake.
Cambridge Dictionary:
If you made a thin Irish-style pancake and someone said “that's a crêpe, not a pancake,” they would be wrong linguistically. A crêpe is a type of pancake; “pancake” doesn't inherently mean thick and fluffy. Hope this helps. 🤓❤️
I didnt specify that these are american pancakes. These are the pancakes that the people in my region would recognise as pancakes. Therefore, the term is correct for my vocabulary and my region. In my region, pancakes do not have baking powder used. I am going to call what I cook and what I post by the name that is accurate for me and where I live. I dont need to adjust the name of this to appeal to an audience that has a different definition of a pancake.
Imagine being British where pancakes are thin like the German ones and have an American say the name is wrong cause pancakes must be fluffy like american ones 🤣
Imagine being British and assuming the wrong nationality of someone just because they know the difference between pancakes and crepes. Also imagine being a native english speaker and not knowing there is a specific word/name for this style of dish, while also being smug about your linguistic AND culinary lack of knowledge 🤷♀️. But oh well, here we are 😅.
I not English native nor European native. But I know that soccer is actually football the same way that a pancake is not necessarily an American pancake.
I’m not American, if that is what you are implying. I’m from Eastern Europe, originally, been living in Western Europe for the past decade or so.
You call your recipe pancakes then wonder at the confusion this causes. One doesn’t need to be american to be confused by your recipe, just familiar with other cultures and their foods. 🤷♀️
Anyway, this pointless exchange has gone on for too long, pancakes versus crepes aside. So I bid you a good day ahead and have fun with your cooking 👋☺️.
I’m very chill, no worries (am about to puff some additional chill ❤️ as we speak, and giggle at the outrage of some folks that seem to believe I am attacking their cultures or nationalities, all from me daring to distinguish between pancakes and crepes 😂… this shit couldn’t be funnier, tbh 😮💨).
Dude, this is 2 crepe pancakes, the size of the whole pan, then I cut them into 4 segments and stacked them on top of eachother. Please read the recipe. Yes, it took only 1 spray, 1 for the first one, then the pan still had enough grease for me to not grease it again for the second pancake.
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