Description

Delight in the heavenly softness of a Matcha Japanese Soufflé Pancake — a tall, fluffy, cloud-like dessert topped with whipped cream and a dusting of vibrant matcha powder for an elegant green tea twist. Keyword: matcha Japanese soufflé pancake

Ingredients

2 large eggs (separated)
2 tablespoons milk
1/2 teaspoon vanilla extract
1/4 cup all-purpose flour
1 tablespoon sugar (for yolk mixture)
2 tablespoons sugar (for meringue)
1 teaspoon matcha powder (plus extra for dusting)
1/4 teaspoon cream of tartar
Whipped cream for topping

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Instructions

In a bowl, whisk together the egg yolks, milk, vanilla extract, and 1 tablespoon sugar until smooth.
Sift the flour and matcha powder into the yolk mixture and gently fold to combine.
In a clean bowl, beat the egg whites with cream of tartar until foamy. Gradually add 2 tablespoons sugar while beating until stiff peaks form.
Gently fold the meringue into the yolk mixture in three parts, taking care not to deflate the batter.
Heat a non-stick pan over low heat and lightly grease it.
Spoon the batter into a tall mound, cover with a lid, and cook for about 5-6 minutes.
Carefully flip the pancake, cover again, and cook for another 4-5 minutes until cooked through and bouncy.
Transfer the pancake onto a serving plate, top generously with whipped cream, and dust with extra matcha powder.
Serve immediately for the ultimate fluffy texture!

Notes

For extra matcha flavor, sift a little matcha powder into the whipped cream.
If your batter feels too loose, chill it briefly before cooking to help maintain the height.
Cook low and slow to avoid browning too quickly and keep the soufflé texture.