Preparation time: 10 minutes
Cooking time: 15 to 25 minutes
Difficulty: Easy
Season: All year round
Ingredients:
- 4 large eggs
- 60 ml milk (whole)
- 30 g flour
- ½ tsp. Baking powder or raising agent
- ½ tsp. Of matcha powder
- 26 g caster sugar
- Vegetable oil
- Vanilla soy sauce syrup to accompany your fluffy pancakes (ref. NISGOTO19)
Preparation:
Separate the eggs:
- Separate the egg whites from the yolks.
- In a large bowl, mix two egg yolks with the milk.
Prepare the pancake base:
- In another bowl, mix together the flour, baking powder and matcha tea powder.
- Add this dry mixture to the liquid preparation and mix until you get a smooth batter.
Whip the egg whites:
- Whip the whites of the 4 eggs to stiff peaks, gradually adding the sugar. Whisk until the whites are firm.
- Fold in the egg whites:
Gently fold the beaten egg whites into the batter, using a bottom-to-top motion so as not to deflate the whites.
Cooking the soufflé pancakes:
- Preheat a non-stick pan over low heat. Lightly oil the pan, then wipe away the excess with kitchen paper.
- Place a 3 cm high cutter in the centre of the pan and fill it with the batter.
- Unmould: be careful when handling the cutter as it can get very hot.
- Cook for 4 to 6 minutes on each side: the pancake must be cooked through to prevent it from collapsing.
Cooking tip:
Make sure the pancakes are cooked through before removing them from the cutter, to prevent them from collapsing.
Plating and serving:
Serve the pancakes while still warm with a drizzle of vanilla soy sauce syrup for an irresistible sweet-and-salty touch.
Discover our matcha pancake recipe in video:
Enjoy!
These pancakes are perfect to enjoy with a green tea or a coffee. The matcha tea brings a delicate and unique flavour, enhanced by the syrup. Ideal for impressing your guests or simply treating yourself.
