Matcha Souffle Pancakes

Instructions

1. 1.Whip the heavy cream to your desired consistency, then fold in the mascarpone cheese and refrigerate until ready to serve.
2. 2.Preheat an electric griddle or frying pan to around 160°C (320°F) and lightly oil it.
3. 3.Separate the eggs, then whisk the yolks with the milk in a bowl.
4. 4.Mix the flour, baking powder, and matcha powder together, then sift into the yolk mixture and stir until smooth.
5. 5.Beat the egg whites with sugar added gradually until stiff peaks form to make the meringue.
6. 6.Fold a third of the meringue into the matcha batter to lighten it, then gently fold in the remaining meringue, being careful not to deflate it.
7. 7.Pipe or scoop the batter onto the griddle, cover with a lid, and cook for 4-5 minutes, then carefully flip and cook another 2-3 minutes.
8. 8.Transfer pancakes to a plate, top with mascarpone cream, fruit, a dusting of powdered sugar and matcha, and finish with maple syrup.