Matcha Souffle Pancake
Have you heard of a Japanese soufflé pancake? Perfect for breakfast, snack, or even dessert, soufflé pancakes are the light, airy, and fluffy cousin of American pancakes. Soufflé pancakes only started trending in the mid 2010's in Japan, where social media helped garner attention to the unique and tasty dish globally. Making these plush pancakes look like a daunting task, but don't worry, just add a simple step to your recipe to transform your pancake into an instagrammable dish! The matcha adds a pop of color and a depth to its flavor profile. Try this recipe and add it to your weekend brunch repertoire.
Serving: 1
Prep Time: 20 min
Cook Time: 20 min
Light, airy, and fluffy pancake that will become your favorite brunch menu."
Ingredients
- 4 Large Eggs (use egg whites only)
- 3 Tablespoons Sugar
- 1/2 Cup Matcha Pancake Mix
- 6 Tablespoons Milk
- 1 Tablespoon Butter
- 1 Teaspoon Matcha Powder (optional)
- 1/2 Cup Heavy Cream (optional)
- 3 Tablespoons Sugar (optional)
Directions
1. Separate egg whites and egg yolk into 2 different bowls. In the first bowl, mix egg yolk, pancake mix, and milk to form a smooth batter.
2. In another bowl, whip egg whites until meringue is made - about 5 minutes -. As you whip, gradually add sugar. You'll know that the meringue is ready when a stiff peak forms and you are able to flip the bowl upside down.
3. Preheat the skillet on very very very low heat. Cooking low (as low as possible) is key to making fluffy soufflé pancakes.
4. Gently mix in about 1/2 of the batter into the meringue. This step will make it easier to incorporate the mixtures without losing the fluffiness of the meringue.
5. Fold in the remaining batter into the meringue, being careful to keep the batter light and airy.
6. Gently grease a skillet. Scoop dollops of the whipped batter mixture onto skillet, drizzle one teaspoon water on the pan, and cover with lid immediately. Make sure NOT to spread the batter, as you want a tall and airy pancake. Cook slowly in the lowest heat setting possible.
7. While the pancake is cooking, pour heavy cream and sugar into another bowl and whisk until whipped cream is made. Whipped cream is easy to make and makes the dish 100 times better!
8. Once pancake has been cooking for 8-10 minutes (exact time will vary based on your heat setting), flip. When pancakes are ready to flip, they should release from the skillet with ease. Cook for another 8 minutes or until the skillet releases the pancake.
9. Serve with your homemade whipped cream, fruit, and your syrup of choice immediately. Soufflé pancakes will deflate overtime, so it is best to serve as they come off the skillet. Enjoy!!
Used in This Recipe