Matcha Souffle Pancakes (抹茶スフレパンケーキ) recipe for #BrunchWeek! These light and airy pancakes have a delicate matcha flavor and are perfect topped with butter, maple syrup, and a little powdered sugar.
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Welcome to #BrunchWeek 2020 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This is our 8th year of #BrunchWeek and while it is a little different this year, 22 bloggers are excited to share all our favorite Brunch recipes. We have a huge variety including French toast, danish, waffles, pancakes, hash, fruit salad, cocktails, mocktails, vegan, keto, and plenty of desserts! We hope you enjoy all our Brunch recipes!
Matcha Souffle Pancakes (抹茶スフレパンケーキ)
I first tried Soufflé Pancakes here in Los Angeles and was so excited to add a few more places to the list during our first trip to Tokyo. Tokyo has now been postponed, so I thought I would try to make a version at home in the meantime. They are a bit of work, but definitely the fun weekend treat! I paired the Matcha Souffle Pancakes with whipped cream, maple syrup, fresh berries, butter, and a scoop of Sakura ice cream for quite the decadent addition to brunch.
While looking for ways to make soufflé pancakes, I came across two general cooking methods- either using a ring mold or gradually adding more dollops of batter in a pile as they cook slowly on the stove. I went with the latter since that is what I have personally come across in local restaurants. If using a ring mold, you may be able to get more height.
These Matcha Souffle Pancakes are best as an intimate breakfast/brunch due to the intricate cooking process and time sensitivity of the batter. Make and serve the pancakes immediately. Much like a traditional soufflé, they will start to deflate with time after removing from heat. This recipe makes two servings of three pancakes each. To have them both ready at the same time, it is best to have two large frying pans going at once. I personally cooked them in two batches and the second still had similar results to the first.
Matcha is a powder created by grinding whole green tea leaves. There are various grades. The higher quality grades are made from the fine, new leaves from the very top of the Camellia sinensis tea bush. Use the premium grades for drinking, while the lower culinary grades are fine for baking. Be careful when storing matcha. It can become stale and brownish when exposed to oxygen. I have been able to find matcha at the local markets with Japanese ingredients and more recently in the tea section of larger supermarkets. It is also available on Amazon: Matcha Konomi and less expensive: Jade Leaf Matcha Green Tea Powder.
A Few Tips
- The trickiest part of making these Matcha Souffle Pancakes is working with the egg whites. Cold egg whites are best. They should be whipped just enough to form soft, yet solid peaks. Too much or too little and the pancakes won’t hold their shape. During the final folding in of the beaten egg whites with the batter, take care to not overwork. The mixture should be just combined, but still light and airy in texture.
- Keep the pan on the lowest setting and cover with a lid. The pancakes need a longer time to cook as you add the layers without burning the bottom. Drizzle a little water in empty spots of the pan (without touching the batter) to trap in steam as they cook.
Looking for more ways to use Matcha?
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Appetizer and Salad Recipes
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Bread, Grains, and Cereal Recipes
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Fruit and Veggie Recipes
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- Tropical Fruit Salad by Caroline’s Cooking
Meat, Poultry, and Fish Recipes
- Bacon And Eggs Benedict Brunch Burger by Nik Snacks
- Corned Beef & Potato Hash by Amy’s Cooking Adventures
Matcha Souffle Pancakes Recipe
Adapted from I am a Food Blog
Matcha Souffle Pancakes
- 2 large egg yolks
- 2 tablespoons granulated sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 6 tablespoons cake flour
- 1 teaspoon matcha
- 1/2 teaspoon baking powder
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 3 tablespoons granulated sugar
To make the batter:
- In a large bowl, beat together the egg yolks and sugar until pale and frothy. Slowly add the milk, followed by the vanilla extract.
- Whisk in the flour, matcha, and baking powder until smooth.
To make the meringue:
- In a large bowl, beat the egg whites and cream of tartar. Slowly add the sugar until glossy and soft, nearly stiff peaks form. Do not overwhip or underwhip.
- Fold 1/3rd of the meringue into the batter until combined with no streaks. Fold in another 1/2 of the meringue, being careful not to deflate the batter. Gently transfer the batter mixture into the remaining meringue and carefully fold until combined without deflating.
- Place a large pan with a lid over low heat and very lightly grease with oil. Scoop a pile of batter (about 1/4 cup) onto the heated pan. For larger pans, you can fit up to three different pancakes. Drizzle about 1 tablespoon water in the empty parts of the frying pan and immediately cover with a lid. Cook over low heat for 3-4 minutes, until just starting to set.
- Top each pancake with another scoop of batter, drizzle the pan with a little more water if none remains, cover, and cook again for 3-4 minutes.
- Top each pancake with an additional scoop of batter, gently flip, cover and cook until set, 5-6 minutes. Remove to a plate and repeat with remaining batter to create 6 pancakes in total.
- Serve the pancakes immediately out of the pan with butter, whipped cream, maple syrup, and/or powdered sugar.