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Two golden brown pancakes topped with whipped cream and drizzled sauce, sprinkled with green powder, served on a black plate against a light gray background.

Matcha Japanese Soufflé Pancakes

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Delicately fluffy, gently sweet, and subtly earthy, these matcha soufflé pancakes rise tall and soft thanks to stiff-peaked egg whites and 3 tablespoons of rice flour.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 2
Course: Breakfast, Brunch
Cuisine: Japanese, Modern
Ingredients Equipment Method Notes

Ingredients
  

Dry Mix
  • 3 tablespoon Rice flour
  • 1½ teaspoon Corn starch
  • ½ teaspoon Baking powder
Wet Mix
  • 2 Egg yolks
  • 1 tablespoon Almond milk
  • ½ teaspoon Vanilla extract
Meringue
  • 2 Egg whites
  • ½ teaspoon Lemon juice
  • 2 tablespoon Granulated sugar
To Cook & Serve
  • Oil for greasing pan
  • Maple syrup to serve
  • Matcha to dust or whisk into sugar/syrup, adjust to taste

Equipment

  • Nonstick frying pan with lid
  • Hand mixer
  • Mixing Bowls

Method
 

Prep the Egg Whites
  1. Separate egg yolks and whites into two clean, dry bowls.
  2. Ensure no yolk gets into the whites. Place the whites in the freezer to chill while preparing the batter.
Make the Batter
  1. Sift rice flour, corn starch, and baking powder into a bowl and whisk to combine.
  2. In a separate bowl, whisk together egg yolks, 1 tablespoon almond milk, and vanilla extract.
  3. Add dry ingredients to wet and mix until just combined. Refrigerate batter.
Whip the Egg Whites
  1. Remove egg whites from freezer. Beat with a hand mixer on high for 1 minute.
  2. Add lemon juice, then gradually add sugar in three parts while continuing to whip.
  3. Continue beating until stiff peaks form, about 8-9 minutes. Do not over whip.
Combine
  1. Add ¼ of the whipped egg whites to the yolk batter and whisk until just combined.
  2. Transfer batter into the remaining egg whites and gently fold together until smooth and airy. Do not over mix.
Cook the Pancakes
  1. Preheat a nonstick pan over the lowest heat and lightly grease with oil. Wipe away excess with paper towel.
  2. Using a tablespoon, scoop 1 spoonful of batter onto the pan. Add 2 more spoonfuls on top to build height.
  3. Smooth sides quickly with the back of a spoon. Cover with lid and cook for 3 minutes.
  4. Flip gently, cover, and cook for another 3 minutes.
Serve
  1. Garnish with sifted matcha or syrup infused with matcha powder. Serve warm with maple syrup.

Notes

Storage: these are best eaten right off the pan while the egg whites are still airy, they deflate as they sit and don't hold overnight well. If you must save leftovers, keep them covered at room temperature for a few hours and warm gently in a low oven, don't microwave.

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