Pace

Matcha Souffle Pancakes

Serves4
Ingredients ▾
Ingredients×1
  • 0.5 cup(for whipped cream)
  • —(for topping cream)
  • 2(separated into yolks and whites)
  • 2 tablespoons
  • 3 tablespoons
  • 0.25 teaspoon
  • 1 teaspoon(adjust to taste)
  • 2 tablespoons(for the meringue)
  • —(for the griddle)
  • —(for serving)
  • —(for topping, blueberries recommended)
  • —(for decoration)
  • —(for decoration)

Steps

0:48

Whip the cream

Whip half a cup of heavy cream to your preferred consistency, with or without sugar.

1:19

Make mascarpone cream

Combine mascarpone cheese with the whipped cream using a rubber spatula, then refrigerate until needed.

1:39

Preheat the griddle

Heat an electric griddle or frying pan to around 160°C / 320°F.

1:56

Mix egg yolks with milk

Separate two eggs and mix the yolks with 2 tablespoons of milk in a bowl.

2:23

Add dry ingredients

Combine flour, baking powder, and matcha powder, then sift into the yolk mixture and mix well.

3:23

Make the meringue

Gradually add 2 tablespoons of sugar to the egg whites and beat with a hand mixer until stiff peaks form.

3:48

Fold meringue into batter

Mix a third of the meringue into the matcha mixture, then gently fold in the rest without overmixing.

4:32

Cook the pancakes

Oil the griddle, pipe the batter, cover and cook for 4-5 minutes, flip gently, then cover and cook another 2-3 minutes.

5:38

Assemble and serve

Top pancakes with mascarpone cream, fruit, powdered sugar, matcha powder, and a generous drizzle of maple syrup.