Matcha Soufflé Pancakes

Soufflé pancakes, also known as Japanese pancakes, are a popular breakfast or brunch item that originated in Japan. These pancakes are known by their fluffy and airy texture, which is achieved by whisking egg whites separately from the yolks and then folding them together with a mixture of flour, milk, and other ingredients. Soufflé pancakes are often served with toppings such as fruit, whipped cream, or syrup, their light and delicate texture makes them a favorite among pancake lovers. While they can be a bit more challenging to make than traditional pancakes, the result is a delicious and unique treat that is sure to impress.

Serving size: 1

Prep Time: 20 Minutes

Cook Time: 15 minutes

Soft Matcha Cream:

1 tsp Matcha powder (culinary grade)

1/2 cup heavy cream

2 tsp sugar

Pancake batter:

2 egg yolks

3 tbsp flour

1 pinch salt

1/2 tsp baking powder

1/2 tsp Bird's custard powder

1/2 tsp vanilla extract

2 tbsp milk

Meringue:

2 egg whites

2 tbsp sugar

1/4 tsp cream of tartar (optional)

For Cooking:

1 tsp vegetable oil

Tools:

Mixing bowls

Liquid measuring cup

Measuring spoons

Hand mixer

Nonstick pan

Spatula

Piping bag

Method:

1. Make matcha cream: In a medium size bowl, mix matcha powder, sugar, and 3 tbsp of heavy cream with a spatula until a smooth paste is formed, pressing mixture against the side of the bowl to get rid of any clumps. Then slowing whisk in rest of the heavy cream  and continue to whisk until cream is half whipped but still soft enough to pour over pancakes. Pour matcha cream into a small bowl and refrigerate until use.

2. Combine yolks with wet and dry ingredients: In a medium size bowl, combine flour, baking powder, custard powder, egg yolks, milk, and vanilla extract and mix together until combined.

3. Make egg white meringue: In a separate medium sized bowl, pour in egg whites  and cream of tartar and beat with hand mixer starting on low speed for 1 minute, and slowly add in sugar. Gradually increase the speed to medium to medium high for additional 4-5 minutes until meringue forms stiff peaks and the bowl can be turned upside down without any meringue spilling.

   Tip: Cream of tartar helps to stabilize the meringue. You can also use a squeeze of lemon juice as a substitute or omit altogether.

4. Combine meringue and pancake batter: Scoop 1/4 of meringue into pancake batter bowl and mix until combined. Then pour pancake batter into the meringue bowl and gently fold the mixture with a spatula until fully combined. Pour batter into a piping bag.

5. Cook pancakes: Spread vegetable oil in a nonstick pan with paper towel, wiping away excess oil. Turn heat to low and pipe 2-3 pancakes onto the pan. Pour 1 tbsp  of water into the pan but not directly on the pancakes to help steam the pancakes. Cover the pan with a lid and continue to cook for 5-7 minutes, then flip pancakes over, add 1 more tbsp of water into the pan, cover, and continue to cook for 5 more minutes.

6. Plate and serve: Stack pancakes onto plate, pour matcha cream over the top, sprinkle matcha powder on top, fruit toppings of choice and enjoy!