Fluffy Matcha Pancakes‧₊˚ 🍵

I personally think that heaven consists of waking up to the flavors of matcha and maple on the fluffiest pancaked you have EVER tasted. Japanese-inspired soufflé pancakes that come together quickly and have the perfect balance of matcha's earthiness and sweet powdered sugar. Using whipped egg whites and folding them into the pancake batter, makes them so indescribably fluffy and light.

These jiggly Japanese soufflé pancakes went viral on Tik-Tok a few different times. They're so satisfying to watch and eat, and not too tricky to make. These took some trial and error on my part, and after a few tries (and me eating the fails) I got the trick and loved the result. I added some sweet matcha powder to the batter and then mix some powdered sugar and matcha together and dust it over the pancakes once served. I use 'Rishi Sweet Matcha' for all my matcha baked goods. It's pre-sweetened and has great, full matcha flavor.

I found that you can make this recipe as high or low-key as you want. You can use a biscuit cutter/ metal ring to hold the pancake batter before flipping. You can also use a piping bag to pipe the batter onto a hot skillet. I scooped the batter onto the hot griddle just like typical pancake batter. They came out perfectly fluffy and delightful. If you have time and access to a piping bag or biscuit cutter/shapes are great. If not, they're still the most spectacular fluffy pancakes.

Topping suggestions:

Vanilla-Bean Whipped Cream & Fresh Berries.

• 2 cups heavy cream, 1 tsp vanilla bean extract, 3/4 cup powdered sugar.

Honey and Matcha Cream.

• 2 cups heavy cream, 1 tablespoon Richi 'sweet matcha' 1 tsp vanilla bean extract, 3/4 cup powdered sugar.

Matcha

Ingredients:

Makes 8 soufflé pancakes

• 6 eggs (whites and yolks separated)

• 1 tsp vanilla extract

• 50 g flour, sifted

• 1/2 tbsp matcha powder

• 5g baking powder

• 1/4 cup milk

• 1 tbsp lemon juice

• 40g granulated sugar

For dusting:

Mix 1/2 cup powdered sugar with 1 tbsp matcha and using a sugar shaker, dust over the pancakes.

Let's Make It:

1. In one large bowl, combine 3 egg YOLKS, 1 tsp vanilla extract, and 40g sifted flour, 5g baking powder, 1/4 cup milk, Whisk to combine. The batter will be smooth and a little thicker than 'runny'.

   
   

2. In another bowl, whisk together 3 egg whites, 1 tbsp lemon juice, 50g white sugar. Use a a hand mixer and mix on medium until peaks form and you can flip the bowl without them moving.

3. Fold in your egg whites and be careful to not over mix the batter. Use a rubber spatula to spoon the batter over the egg whites and combine. (Video link below)

4. Set a pan on medium heat and add 2 tbsp of water.

5. Pour your batter into a metal biscuit cutter if you have one- you can also just pour it onto your pan!

6. Cover** and let cook for 2 minutes and flip. Cook an additional 1 min.

   
   

7. Dust with matcha sugar and top with honey, whipped cream and anything else you can dream up.

   
   

   **Covering allows steam to cook the pancake, helping that fluffy texture!

   
   

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