Save Fluffy, airy soufflé pancakes infused with warming gingerbread spices and vibrant matcha, creating a delightful fusion breakfast or brunch treat.
This recipe quickly became a weekend favorite thanks to its lightness and festive flavors.
Ingredients
- Dry Ingredients: 45 g (1/3 cup) cake flour or all-purpose flour 1/2 tsp ground ginger 1/4 tsp ground cinnamon 1/8 tsp ground cloves 1/8 tsp ground nutmeg 1/2 tsp matcha powder 1/4 tsp baking powder Pinch of salt
- Wet Ingredients: 2 large egg yolks 30 ml (2 tbsp) whole milk 1/2 tsp vanilla extract 1 tbsp dark molasses 1 tbsp brown sugar
- Egg White Meringue: 3 large egg whites 1/4 tsp cream of tartar (optional improves stability) 30 g (2 tbsp) granulated sugar
- For Cooking: Neutral oil or butter for greasing 1 tbsp water (for steaming in pan)
- To Serve (Optional): Powdered sugar Maple syrup or honey Fresh berries
Instructions
- Step 1:
- In a bowl sift together flour ginger cinnamon cloves nutmeg matcha powder baking powder and salt.
- Step 2:
- In a separate large bowl whisk egg yolks with milk vanilla molasses and brown sugar until smooth.
- Step 3:
- Gently fold the dry ingredients into the yolk mixture until just combined. Do not overmix.
- Step 4:
- In a clean mixing bowl beat egg whites with cream of tartar (if using) until foamy. Gradually add granulated sugar and beat to stiff glossy peaks.
- Step 5:
- Using a spatula fold one-third of the meringue into the batter to lighten it. Then gently fold in the remaining meringue in two batches maintaining as much air as possible.
- Step 6:
- Heat a large nonstick skillet over low heat and lightly grease with oil or butter.
- Step 7:
- Scoop the batter into 4 tall mounds using a large spoon or ice cream scoop.
- Step 8:
- Add 1 tbsp water to the empty spaces in the pan and cover with a tight-fitting lid to create steam.
- Step 9:
- Cook for 3 4 minutes then gently flip each pancake. Add another splash of water cover and cook for another 3 minutes until puffed and set.
- Step 10:
- Serve immediately dusted with powdered sugar and drizzled with syrup with berries if desired.
Pin it This recipe has brought many joyful mornings shared with family and friends.
Tips for Serving
Serve with fresh berries and a drizzle of maple syrup or honey for added sweetness.
Storage Advice
Best eaten immediately but leftover pancakes can be gently reheated.
Variations
Replace matcha powder with cocoa powder for a chocolate-flavored twist.
Pin it Enjoy these fluffy indulgences as a special weekend treat or festive brunch centerpiece.
Frequently Asked Questions
- → How do the gingerbread spices affect the flavor?
The blend of cinnamon, ginger, nutmeg, and cloves adds warmth and depth, balancing the vibrancy of matcha and enhancing the overall profile.
- → What is the purpose of folding egg whites into the batter?
Folding in whipped egg whites creates a light, airy texture by incorporating air, resulting in fluffy, tall soufflé pancakes.
- → Why is steam used during cooking?
Adding water to the pan and covering it generates steam, which helps the pancakes rise and cook evenly without drying out.
- → Can matcha be substituted for other flavors?
Yes, matcha can be replaced with cocoa powder for a chocolate variation, offering a different but equally rich taste.
- → What tips ensure tall, fluffy pancakes?
Use gentle folding techniques to keep air in the batter, cook over low heat with steam, and consider using molds or rings for added height.