Save to Pinterest Fluffy, airy soufflé pancakes infused with warming gingerbread spices and vibrant matcha, creating a delightful fusion breakfast or brunch treat.
This recipe has been a favorite for my weekend brunches, impressing guests with its delightful fusion flavors and elegant presentation.
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.
Save to Pinterest These soufflé pancakes have become a treasured part of family brunches, always bringing smiles and requests for seconds.
Notes
Soufflé pancakes are best served fresh as they deflate if left to sit. Use fresh berries and quality syrup for best flavor.
Required Tools
Mixing bowls, electric mixer or whisk, sifter, nonstick skillet with lid, spatula, measuring spoons and cups
Allergen Information
Contains eggs, wheat (gluten), and dairy (milk butter if used). Check labels if using vanilla extract or molasses for hidden allergens.
Save to Pinterest These soufflé pancakes are a delightful and elegant breakfast treat that will impress anyone lucky enough to enjoy them.
Common Recipe Questions
- → How do egg whites affect the texture?
Whipping egg whites creates a light, airy meringue that, when folded into the batter, results in soft and fluffy pancakes with a souffle-like texture.
- → What is the role of steaming during cooking?
Adding water and covering the pan creates steam, which helps the pancakes rise tall and cook evenly without drying out, preserving their delicate structure.
- → Can the matcha powder be substituted?
Yes, matcha can be replaced with cocoa powder for a chocolate variant that complements the gingerbread spices well.
- → Why use molasses and brown sugar together?
Molasses adds depth and richness to the sweetness, enhancing the warm spice flavors provided by the ginger, cinnamon, and cloves.
- → What is the best way to serve these pancakes?
Serve immediately dusted with powdered sugar, drizzled with maple syrup or honey, and accompanied by fresh berries for a balanced finish.