Matcha Soufflé Pancakes
MATCHA SOUFFLÉ PANCAKES
Craving breakfast for dinner? Or dessert for breakfast? We’ve got you covered. Our Japanese matcha soufflé pancakes are a crowd favorite and a great staple to have up your sleeve. Fluffy, sweet, soft and delicious, whip up a batch of these dairy free pancakes when you’re at home, away for the weekend, or in a hurry. With a sprinkle of matcha powder and homemade coconut cream, you won’t regret adding these to your weekly rotation.
Makes 3 pancakes
- 2 large eggs
- 30 ml (2 tbsp) soy milk
- 1/4 tsp vanilla bean paste or extract
- 28g (1/4 cup minus 1 tsp) flour
- 2 g (1 tsp) Nekohama matcha
- 2g (1/2 tsp) baking powder
- pinch of salt
- 1/8 cream of tartar (optional)
- 25g light brown sugar
- oil for the pan
- some water
- Separate egg whites and egg yolks.
- Mix egg yolks, milk and vanilla. Sift in flour, baking powder and matcha and mix until incorporated.
- Add cream of tartar to egg whites (this helps to stabilize our future merengue) and start whipping. When egg whites become pale and frothy, start adding sugar, a little at a time. Whip until merengue is glossy and holds peaks.
- Fold in whipped egg whites into egg yolk mixture in 3 additions. Be careful not to deflate egg whites.
- Heat a large non-stick frying pan over low heat. Grease with oil. Remove the excess, if necessary.
- Gently scoop the batter into the pan. Start with 2 scoops per pancake. Add a little water, close the lid and cook for 2 mins.
- After 2 mins open the lid and divide the rest of the batter evenly between pancakes. Make sure to "stack" the scoops on top of each other so your pancakes grow taller, not wider :). Add a bit more water. Close the lid and cook for another 4-5 mins.
- Carefully flip the pancake, close the lid and cook for another 5 mins.
- Serve with whipped coconut cream, dusting of matcha and fresh berries.