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Matcha Souffle Pancakes
Tall, jiggly Japanese soufflé pancakes, pillowy and deeply green-tea flavoured with matcha. Folding the whipped egg whites into the batter in thirds, rather than all at once, is what keeps the air intact for that dramatic soufflé rise instead of deflating flat.
Ingredients
Instructions
Mix egg yolks, 2 tbsp sugar, milk, flour, matcha and baking powder.
Whip egg whites with 1 tbsp sugar to stiff peaks.
Fold whites into yolk batter in thirds.
Cook on low heat in greased ring moulds, covered, 4–5 minutes per side.
Serve immediately with whipped cream and dusted matcha.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
