Matcha Japanese Soufflé Pancakes
Equipment
- Nonstick skillet with a lid for steam-trapping magic
- Electric mixer unless you’re up for a serious arm workout
- Ring molds (3-inch diameter) key to that tall, café-style rise
- Small spatula and ladle for gentle batter handling
- Fine mesh sifter to keep the matcha smooth, not clumpy
Ingredients
- 2 large eggs separated
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
- 1/4 cup all-purpose flour sifted
- 1 tablespoon matcha powder culinary grade for best flavor
- 1/4 teaspoon baking powder
- 2 tablespoons granulated sugar
- Butter for greasing the pan
- Powdered sugar whipped cream, and fresh fruit for serving
- Sweetened red bean paste optional, but amazing
Instructions
Separate Your Eggs
- Carefully separate the yolks from the whites. Place whites in a clean, dry mixing bowl.
Whisk the Yolks
- In another bowl, whisk together egg yolks, milk, and vanilla extract until smooth. Sift in the flour, baking powder, and matcha powder. Mix just until combined.
Make the Meringue
- Beat the egg whites with an electric mixer. When they start to foam, gradually add the sugar. Continue beating until stiff peaks form—this is what gives these pancakes their soufflé structure.
Fold It In
- Gently fold the meringue into the matcha batter in thirds. Be patient and don’t overmix—airy batter is your goal.
Heat & Grease
- Preheat your skillet over low heat. Lightly grease it with butter and place your ring molds on the pan.
Fill the Molds
- Spoon batter into the molds about three-quarters full. Cover with a lid and let them steam-cook for about 6–7 minutes.
Flip Gently
- Using a spatula, carefully flip the pancakes and cover again. Cook another 6–7 minutes until firm but jiggly.
Serve Immediately
- Remove molds, dust with powdered sugar, and top with berries, whipped cream, or a dollop of red bean paste for a more traditional Japanese breakfast twist.