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 favorite brunch treat in my home because of its delicate flavor and impressive 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 My family loves gathering around the table for these soufflé pancakes, especially during chilly weekend mornings.
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.
Nutritional Information
Calories: 210, Total Fat: 3.5 g, Carbohydrates: 37 g, Protein: 8 g per serving
Save These soufflé pancakes bring a perfect balance of flavor and texture, ideal for impressing brunch guests or treating yourself.
Recipe FAQ
- → How do I achieve the soufflé texture in these pancakes?
Beating egg whites to stiff peaks and gently folding them into the batter ensures an airy, light texture characteristic of soufflé pancakes.
- → Can I substitute matcha powder with another ingredient?
Yes, replacing matcha with cocoa powder creates a chocolate variation that complements the gingerbread spices well.
- → What is the purpose of steaming in the cooking process?
Adding water to the pan and covering it traps steam, helping the pancakes cook evenly inside while maintaining their light, fluffy structure.
- → Which spices provide the gingerbread flavor?
Ground ginger, cinnamon, cloves, and nutmeg blend to give the warm, aromatic notes typical of gingerbread.
- → How should I serve these pancakes for best flavor?
Dust with powdered sugar and drizzle with maple syrup or honey; fresh berries add a bright, fresh contrast.
- → Are these suitable for vegetarian diets?
Yes, the ingredients consist of eggs, dairy, and plant-based components suitable for vegetarians.