Imagine a breakfast experience that defies gravity – light as a cloud, vibrant green, and absolutely irresistible! Japanese Matcha Souffle Pancakes are not just a meal; they're a culinary art form that will elevate your morning from ordinary to extraordinary. These ethereal pancakes combine the earthy richness of matcha with a texture so delicate, they practically melt on your tongue. Prepare to embark on a gourmet journey that will make your taste buds dance and your Instagram followers swoon!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Japanese
Serves: 2 servings
Ingredients
- 2 tablespoons matcha powder
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 large eggs, separated
- 1 tablespoon vegetable oil
Instructions
- Begin by gathering all your ingredients: matcha powder, all-purpose flour, sugar, baking powder, salt, milk, eggs, and vegetable oil.
- In a mixing bowl, sift together the matcha powder, all-purpose flour, sugar, baking powder, and salt. This helps to aerate the dry ingredients and ensures an even distribution of the matcha flavor.
- In another bowl, separate the egg whites from the yolks. Place the egg whites in a clean, dry mixing bowl and set aside. In the bowl with the egg yolks, add the milk and vegetable oil. Whisk these ingredients together until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Using a hand mixer or a stand mixer, beat the egg whites on medium speed until soft peaks form. This should take about 2-3 minutes. The egg whites should be glossy and hold their shape when the beaters are lifted.
- Gently fold the beaten egg whites into the pancake batter in three additions. Start by adding one-third of the egg whites to lighten the batter, then gently fold in the remaining egg whites. Be careful not to deflate the mixture; you want to keep it airy for fluffy pancakes.
- Preheat a non-stick skillet or griddle over low heat. Lightly grease it with a small amount of vegetable oil or butter.
- Once the skillet is heated, use a 1/4 cup measuring cup to scoop the batter onto the skillet. For extra height, you can stack two or three scoops of batter on top of each other to create thicker pancakes.
- Cover the skillet with a lid and cook for about 4-5 minutes on low heat. This allows the pancakes to steam and rise. Check the bottoms; they should be lightly golden brown.
- Carefully flip the pancakes using a spatula, cover again, and cook for an additional 4-5 minutes until the other side is golden and the pancakes are fully cooked through.
- Once cooked, remove the pancakes from the skillet and keep them warm on a plate. Repeat the process with the remaining batter.
- Serve the matcha souffle pancakes warm, dusted with powdered sugar, and accompanied by whipped cream, fresh fruits, or maple syrup, if desired.
Tips
- Temperature is crucial! Use room temperature eggs for the best volume when whipping egg whites.
- Be gentle when folding egg whites – treat the mixture like a delicate soufflé to maintain its airiness.
- Use a low, consistent heat to ensure the pancakes rise slowly and cook evenly without burning.
- A lid is your secret weapon – it helps trap steam and creates those signature tall, fluffy pancakes.
- Don't rush the cooking process. Patience is key to achieving that perfect souffle-like texture.
- For extra smoothness, sift your dry ingredients to prevent any lumps in the batter.
- If you want extra height, use a ring mold or stack multiple small scoops of batter.
- Serve immediately for the best texture – these pancakes are at their peak right after cooking!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 8g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 110mg
