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Matcha Soufflé Pancakes

Name: Matcha Soufflé Pancakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: British
Ingredients: 2 large eggs, separated; 2 tbsp whole milk; 1 tsp vanilla extract; 40g plain flour, sifted; 2 tsp ceremonial matcha powder, sifted; 0.5 tsp baking powder; 50g caster sugar; 0.25 tsp cream of tartar; small knob butter, for the pan

Prep 20 minsCook 20 minsServes 2£2.00/servingJapanese Souffle

Japanese-style soufflé pancakes flavoured with ceremonial-grade matcha. The technique is the same as a standard soufflé pancake -- a stiff meringue folded into a yolk batter -- but the matcha adds a grassy bitterness that balances the sweetness of the meringue. Use ceremonial or high-grade culinary matcha -- low-grade powder has a bitter, dusty flavour. The pancakes are cooked covered with a lid or dome to steam from above. Serve immediately; they begin to deflate within minutes.

Matcha Soufflé Pancakes — japanese souffle pancake recipe served on a plate, photographed from above

Ingredients

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2large eggs, separated
2 tbspwhole milk
1 tspvanilla extract
40g (1.5oz)plain flour, sifted
2 tspceremonial matcha powder, sifted
0.5 tspbaking powder
50g (2oz)caster sugar
0.25 tspcream of tartar
small knobbutter, for the pan

Method

1
Whisk egg yolks, milk, and vanilla in a bowl. Sift in flour, matcha powder, and baking powder. Stir to a smooth, thick paste.
Sift the matcha with the flour -- this is essential to prevent green lumps in the finished pancake.
2
In a scrupulously clean bowl, beat egg whites and cream of tartar with an electric whisk until foamy. Gradually add the caster sugar, continuing to beat until stiff, glossy peaks form.
3
Add a large spoonful of meringue to the yolk mixture and stir to loosen. Add the remaining meringue in two additions, folding very gently to preserve volume.
The batter will be pale green and airy.
4
Heat a non-stick frying pan over the lowest possible heat. Lightly butter the base.
5
Using a large spoon or piping bag, mound the batter into 2 tall rounds, leaving space between them. Add 1 tablespoon of water to the edge of the pan and immediately cover with a lid.
The steam from the added water sets the top of the pancake without direct heat, which would collapse the meringue.
6
Cook for 4--5 minutes until the bottoms are set and pale golden. Carefully flip each pancake using two spatulas.
7
Cover again, add another tablespoon of water, and cook for a further 3--4 minutes until the pancakes are cooked through but still jiggle gently.
8
Transfer immediately to a plate and serve with whipped cream, red bean paste, or a dusting of icing sugar.
Serve within 2 minutes of leaving the pan.

Pro Tips

→Sift the matcha with the flour -- essential to prevent green lumps.
→Ceremonial matcha is worth the investment here -- its bright colour and clean umami flavour are distinctive.
→Serve within 2 minutes of leaving the pan. Soufflé pancakes are not a dish you can keep warm.
→The steam from added water sets the top without direct heat that would collapse the meringue.

Topping Ideas

Whipped cream and red bean pasteIcing sugar dustingWhite chocolate drizzleVanilla cream

Terms in this recipe

Souffle pancake Baking powder

Defined in the Pancake Day glossary.

Questions & answers

Why did my matcha soufflé pancakes turn flat?⌄

The most common cause is undermixed or overmixed meringue. Stiff, glossy peaks are the target -- soft peaks will not hold the structure. Overmixed meringue turns grainy and loses elasticity.

Where do I buy ceremonial matcha in the UK?⌄

Most large supermarkets now stock culinary matcha. For ceremonial grade, Japanese grocery stores and online specialists carry a good range.

Can I add white chocolate?⌄

Yes -- drizzle melted white chocolate over the finished pancake just before serving. Adding it to the batter is not recommended, as the extra weight deflates the meringue.