Matcha Souffle Pancakes
Recipe for Matcha Souffle Pancakes (抹茶スフレパンケーキ)! These light and airy pancakes have a delicate matcha flavor and are perfect topped with butter, maple syrup, and a little powdered sugar.
Servings 6 Pancakes
Ingredients
Batter:
- 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
Meringue:
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 3 tablespoons granulated sugar
Instructions
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.
To cook:
- 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.