Skip to main content

complimentary sample for every order | free shipping on u.s. orders $50+  

Recipes

Matcha Soufflé Pancakes

December 01, 2020

Image For Matcha Soufflé Pancakes

If you’re looking for a decadent weekend breakfast, brunch or dessert that highlights Matcha, look no further than this Soufflé Pancake using our Organic Ceremonial Grade Matcha sai.  

This pancake originated in Japan a few years ago and was popularized by social media of excited people posting its fluffiness, jiggliness & cuteness. But in making this a couple of times, I’d say this is 'a classic French soufflé meets American pancake' turned luxurious recipe, as it takes a little bit of finesse, patience and time to prepare. If you’re looking for a quick recipe, then skip this one but if you have some time, then DO make this billowy cloud-like pancake with the wonderful Matcha flavor coming through this subtly sweet cake. It’s ethereal, so good, don’t be surprised that you can devour this cake in a minute, even with a fork and knife.  Serve with a dollop of whipped cream, fresh fruit and a dusting of Matcha and powdered sugar.

Ingredients (Makes about three 3" wide 1.5" high soufflé pancakes)

  • 3 large eggs separated
  • 1.5 Tablespoons whole milk
  • ¼ tsp pure vanilla extract
  • ½ tsp Organic Ceremonial Grade Matcha sai
  • ¼ cup cake flour
  • ½ tsp baking powder
  • 2 Tablespoons sugar
  • neutral flavored oil to coat/grease the pan
  • a few tablespoons of water to steam pancakes to keep them moist

Steps:

1. Separate the egg yolks and whites in two bowls.  The whites in a larger bowl to prep for whisking and the yolks in a smaller bowl.

2. Add milk and vanilla extract to yolks and whisk until emulsion is slightly thicker. Set aside.

Image For matcha souffle
Image For matcha souffle3

3. Sift the Matcha, cake flour & baking powder into a bowl and set aside.

Image For matcha souffle2
4. Whip the egg whites with a hand-blender or mixer. Slowly add the sugar in two separate batches to ensure the whites foam into soft white peaks.

5. Start heating an iron skillet or pan with a low flame and lightly coat with a neutral flavored oil.

6. Add half the meringue (or whipped egg whites) into the yolk mixture swiftly with a whisk.

7. Gently fold 6. into the remaining half of the meringue swiftly to avoid collapsing and just enough to make a cohesive blend.

Image For matcha souffle4

8.  Using a large serving spoon (about 2-3 Tablespoon size), scoop one dollop at a time of the mixture to make three cakes.  Try not to make them touch each other but don't worry if they do.  Mine touched but I could separate gently with a knife before flipping or rolling them over later. (after step 11)

9.  Add a 2nd heaping of a dollop on top of each cake to build height.  

10.  Add 1 or 2 Tablespoons of water in the gaps between the pancakes; then quickly put a lid on to gently steam and cook the cakes.  About 5 minutes.  

11.  After about 5 minutes, put a 3rd small dollop (as not much mixture is left) to create additional height.  Add an additional 1 or 2 Tablespoons of water in the gaps between the pancakes to ensure the cakes remain moist and gently steam-bake.  Place lid on and cook for about 2 minutes.  

12. After about 2 minutes, use a metal spatula to slowly pry the cakes from the bottom to turn over.  *Don't flip over too fast as the soufflé texture will collapse. The bottom should be golden brown.  

Image For matcha souffle5

13.  Add the last 1 or 2 Tablespoons of water in the gaps between the pancakes; then quickly put a lid on to gently finish the cakes until the inside is cooked through. About 2-4 minutes.

14.  Serve with your favorite sides and enjoy this wonderful billowy Matcha soufflé pancake!

Image For matcha souffle8

Keep Exploring

Image for French Style Tea Rusk
Recipes

French Style Tea Rusk

July 15, 2021

Image for Matcha Macadamia Maple Popsicles
Recipes

Matcha Macadamia Maple Popsicles

July 12, 2021