Elevate your weekend brunches with these soft and fluffy pancakes. A matcha flavoured pancake with fresh whipped cream and a drizzle of syrup.
What makes them a soufflé pancake? It’s the lightness of the pancakes that happens from beating the egg yolks and whites separately to add airiness and fluffiness. The result is fluffy cloud like pancakes which are delicious!
We love the addition of Matcha which adds a fresh tea flavour and a beautiful green colour. These pancakes are easy to make and use only pantry staples.
Ingredients:
- 2 large eggs, separated whites and yolks
- 40ml milk (2 tablespoons)
- 3 gram Quality Matcha Powder (1.5 teaspoons)
- A dash of vanilla extract (1/4 teaspoon)
- 30 gram cake flour, this is different to plain flour as cake flour has lower protein content. You can use regular plain flour but the pancakes might not be as fluffy.
- 1 gram baking powder (1/2 teaspoon)
- 25 grams sugar (2 tablespoons)
- oil to grease pan for cooking
- A dash of water and a lid to the pan to steam pancakes
- To serve: fresh cream, syrup and fruit.
How To:
- In a bowl, add egg yolks, milk and vanilla. Mix until the yolks are frothy.
- Sift in cake flour, matcha and baking powder. Gently fold and mix the mixture. It should resemble a thick cake batter. A good quality matcha gives the batter a vibrant green colour.
- Make the meringue: in another clean bowl whisk egg whites until it starts to increase in volume. Gradually add in the sugar and whisk until stiff peaks form.
- Gently fold the egg whites into the egg yolk mixture. Go slowly and fold until everything is well incorporated. Careful not to over mix the batter.
- To achieve circular pancakes, you can add cook the pancakes in a small round stainless steel moulds like the ones to cook eggs, pipe the batter to achieve a circular shape or carefully use two spoons to add the batter to the pan.
- To cook the pancakes: heat the pan on low heat and brush with oil. If using moulds, also brush the inside of the mould with oil. Add the batter to the mould until 3/4 way up. Add a dash of water into the pan and cover with lid to steam. Let it cook on low heat with a lid on for 5-6 minutes.
- Remove the lid and gently turn each pancake over. Add a dash of water to steam and lid on for another 4-5 minutes. Cook on low heat.
- Once cooked, remove the ring moulds from the pancake. They will be much lighter and softer than your standard pancakes.
- If you do not have ring moulds, you can cook the pancakes in a similar manner but either piping the batter into the pan or carefully adding the batter to the pan with spoons.
- Serve with fresh whipped cream, fruit and syrup!