Japanese Matcha Soufflé Pancakes

Japanese Matcha Soufflé Pancakes. Fluffy, sweet, soft and delicious. These pancakes are unlike your average pancake. Perfect as dessert or as a light breakfast.

Print Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course Breakfast, Dessert

Cuisine Japanese

Servings small pieces

Calories per serving 81 kcal

Ingredients

2 eggs yolks and whites divided into separate bowls
2 tablespoon oat milk
¼ teaspoon vanilla extract
30 grams all-purpose flour sifted
1 teaspoon matcha powder sifted
½ teaspoon baking powder sifted
2 tablespoon white granulated sugar
1 tablespoon Avocado oil for cooking
Water for steaming

Toppings

Maple Syrup
Fruit
Dairy-free butter

Instructions

In a mixing bowl, whisk the egg yolks until broken. Whisk in oat milk. Followed by vanilla extract until well combined. Sift in all-purpose flour, matcha and baking powder and whisk until smooth. Do not over mix.
In another large mixing bowl, add egg whites. Whisk at a high speed with hand mixer. Gradually add about 1 teaspoon of sugar to the egg whites, whisk again. Repeat process until there is no sugar left and stiff peaks have formed.
Tip: to test if meringue is stiff enough, dip whisk into the meringue and lift it out of the bowl. If meringue does not drip, it is stiff enough. This is important to creating soft fluffy pancakes.
Add 1 dollop of meringue into matcha batter. Whisk until the matcha batter is liquidy. Then gently whisk in the remaining meringue into the egg yolk mixture. Whisk mixture 5-6 times. Then softly fold with a spatula until combined. Do not over stimulate the batter.
Pour batter into a piping bag.
In a non-stick griddle set on low heat, lightly grease with avocado oil. Once griddle is hot, pipe about ¼ cup of batter into pan.
Spoon 1 teaspoon of water in empty surrounding spaces of griddle. Cover with a lid. Keep adding water to keep cakes moist. Cook pancakes for 4 minutes on one side. Then pipe a bit more on top of your pancakes to make them taller.
Cook for another 2-3 minutes until that layer is cooked. Then flip and cook on the other side for 6 minutes until golden brown. Keep pancakes moist by spooning more water in and steaming the cakes.
Serve with dairy-free butter, maple syrup and fruit. Enjoy!

Notes

Adapted from Just One Cookbook

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