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Matcha Souffle Pancake

Are you ready for the dreamiest pancake for your Sunday brunch? This perfectly scented Matcha Souffle Pancake (抹茶スフレパンケーキ) is calling.  It’s super airy and fluffy like you’re eating cottony clouds, only with a special touch of flavor! Enjoy it with homemade whipped cream and an extra sprinkling of matcha powder

Today’s recipe is another one to love where I took a step further by flavoring the original souffle pancake with matcha to give it a brilliant green hue that stands out and a flavor boost that you can’t stop eating.

What is Matcha Souffle Pancake?

Matcha is powdered green tea (or green tea powder) and souffle pancakes are fluffy, airy, and pillowy pancakes that are thicker than ordinary pancakes.
With an earthy, slightly bitter and distinctly vanilla-like flavor, matcha can do wonder when incorporated into desserts and baked goods. Thanks to the complexity of matcha, you will find this souffle pancake carries a wonderful depth and a subtle touch of savoriness in its sweet flavor.

·         2 large eggs
·         2 Tbsp whole milk (30 g)
·         ¼ tsp vanilla extract
·         ¼ cup cake flour (30-34 g) (Remove 1 tsp (3 g) cake flour after you measure ¼ cup)
·         1 tsp matcha (green tea powder) (2 g)
·         ½ tsp baking powder (2 g)
·         2 Tbsp sugar (25 g)
·         1 Tbsp neutral flavor oil (vegetable, canola, etc)
·         2 Tbsp water (for steaming)

Fresh Whipped Cream
·         ½ cup heavy cream or heavy whipping cream (120 ml)
·         1 ½ Tbsp sugar (20 g)

·         1 Tbsp confectioners’ sugar/powder sugar
·         Maple syrup

1.    Gather all the ingredients. You will also need a 12-inch non-stick frying pan (large enough to cook 3 pancakes at the same time) with a lid.
Make Fresh Whipped Cream
1.    Prepare ice bath by putting ice cubes and water in a large bowl and placing a clean and dry mixing bowl over.  Add heavy cream and sugar to keep cool.
2.    I got this silicone splatter cover for the hand held mixer (also works for immersion blender) on Amazon. You can make one with aluminum foil too.
3.    Whisk on high speed until medium to firm peaks form. The whipped cream should not be runny, but soft and fluffy firm. Keep it chilled until you're ready to serve the pancakes.

Make Pancakes
1.    Separate egg whites and egg yolks into two different bowls. Put the bowl with egg whites in the freezer for 15 minutes. Here's why (Read "1. Chill egg whites (What?!)").
2.    In the meantime, add milk and vanilla to the egg yolks and whisk until thick and frothy.

3.    Sift the cake flour and baking powder into the bowl. Because we add matcha powder, make sure to remove 1 tsp (3 g) cake flour after you measure ¼ cup.
4.    Whisk to combine thoroughly (but do not over-mix). Set aside.
5.    After 15 minutes, take out the bowl with egg whites from the freezer. The egg whites should be half frozen. Now start beating the egg whites.
6.    When the egg whites turn frothy and pale white, gradually add in sugar. Continue to whip the egg whites.
7.    The egg whites will become glossier and firmer. Stop beating when you lift up the hand mixer and the egg whites stand right up with soft peaks slightly bending over.
8.    Heat the large non-stick frying pan to 300 ºF (150 ºC) over the lowest heat. Brush with cooking oil and lightly remove any visible oil (otherwise the pancakes will have spotty pattern). Keep the heat on while you combine egg whites and egg yolk mixture.
9.    Take 1/3 of egg whites and add into the egg yolk mixture. Whisk together (don’t worry too much about breaking air bubbles at this step).
10.Next, take half of the egg whites and add to the egg yolk mixture. Gently fold in without breaking the air bubbles in the egg whites.
11.Now transfer the egg yolk mixture into egg whites. Carefully fold in two mixtures together without breaking the air bubbles. Make sure to gently mix the batter thoroughly!
12.Remember each pancake gets roughly 4 scoops of batter, so that’s a total of 12 scoops for 3 pancakes. Now, scoop the batter and place on the frying pan. My recommendation is to use a small ladle (or a serving spoon that’s bigger than a regular spoon) and make a tall pancake. Next, stack one more scoop to the first pancake. Then move on to the next two pancakes giving each 2 small scoops.
13.By the time all 3 pancakes have 2 scoops, the surface of the batter is slightly dry already, so you can stack one more scoop on top, keeping it up high. In the bowl, you should still have roughly 3 scoops left (if you have slightly more, that’s okay).
14.Set timer for 6-7 minutes, add 1 Tbsp water in 3 empty spaces inside the pan and cover with the lid. Water keeps the pancake moist. Please note: the suggested time is just a guideline and it’s based on the stove and frying pan that I'm using.
15.After 2 minutes passed, open the lid, and add one more scoop for each pancake (or more scoops if you have more batter). Make sure to stack high, not wide. If the water has evaporated, add a little bit more. Cover with lid and cook.
16.After 6-7 minutes passed, using the offset spatula, lift the pancake VERY GENTLY. If you feel the pancake is stuck, don’t touch until they firm up a little. If you force it, the pancake will crack in the middle. When the pancake is ready, you can easily move the pancake. Slightly pull the pancake to create an empty space and gently flip over with “rolling over” motion.
17.Add water in empty spaces and set the timer for 4 to 5 minutes to cook the other side on the lowest heat.
18. Once they are nicely browned, transfer the pancakes to your serving plates. Place fresh cream on the pancakes and top with berries. Dust the pancake with confectioners’ sugar, a light sprinkling of matcha powder and drizzle with maple syrup. Enjoy!

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