Pin this Fluffy, airy soufflé pancakes infused with warming gingerbread spices and vibrant matcha, creating a delightful fusion breakfast or brunch treat.
I first made these soufflé pancakes when I wanted a festive yet healthy breakfast that would impress my family and brighten our mornings with their vibrant color and flavor.
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 this This recipe always brings my family together around the breakfast table sharing smiles and warm cups of tea amidst the enticing aroma of spices and matcha.
Notes
Replace matcha with cocoa for a chocolate twist. Use fresh berries and maple syrup for best serving experience.
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
Pin this Enjoy the delicate balance of spices and green tea in each bite for a breakfast experience unlike any other.
Recipe FAQs
- → How do egg whites affect the pancake texture?
Beating egg whites to stiff peaks and folding them in gently helps create a light, airy structure, giving the pancakes their signature soufflé texture.
- → What spices contribute to the gingerbread flavor?
Ground ginger, cinnamon, cloves, and nutmeg combine to deliver the warm and comforting gingerbread essence.
- → Why is steaming used during cooking?
Adding water and covering the pan creates steam that helps the pancakes rise and cook evenly without browning too quickly.
- → Can matcha be substituted in this dish?
Yes, replacing matcha with cocoa powder offers a chocolate variation while maintaining the fluffy texture.
- → How should these pancakes be served for best results?
Serve immediately, garnished with powdered sugar, maple syrup or honey, and fresh berries to complement the spices and matcha.
- → What tools are essential for making this dish?
Mixing bowls, a whisk or mixer, a sifter for dry ingredients, a nonstick skillet with a lid, and a spatula are recommended.