# Components:
→ Dry Ingredients
01 - 1/3 cup cake flour or all-purpose flour
02 - 1/2 teaspoon ground ginger
03 - 1/4 teaspoon ground cinnamon
04 - 1/8 teaspoon ground cloves
05 - 1/8 teaspoon ground nutmeg
06 - 1/2 teaspoon matcha powder
07 - 1/4 teaspoon baking powder
08 - Pinch of salt
→ Wet Ingredients
09 - 2 large egg yolks
10 - 2 tablespoons whole milk
11 - 1/2 teaspoon vanilla extract
12 - 1 tablespoon dark molasses
13 - 1 tablespoon brown sugar
→ Egg White Meringue
14 - 3 large egg whites
15 - 1/4 teaspoon cream of tartar (optional)
16 - 2 tablespoons granulated sugar
→ For Cooking
17 - Neutral oil or butter, for greasing
18 - 1 tablespoon water (for steaming)
→ To Serve (Optional)
19 - Powdered sugar
20 - Maple syrup or honey
21 - Fresh berries
# Directions:
01 - Sift together flour, ground ginger, cinnamon, cloves, nutmeg, matcha powder, baking powder, and salt into a bowl.
02 - Whisk egg yolks with whole milk, vanilla extract, dark molasses, and brown sugar in a separate large bowl until smooth.
03 - Gently fold the dry ingredients into the egg yolk mixture until just combined, avoiding overmixing.
04 - Beat egg whites with cream of tartar (if using) until foamy. Gradually add granulated sugar, continuing to beat until stiff, glossy peaks form.
05 - Fold one-third of the meringue into the batter to lighten it, then gently fold in the remaining meringue in two additions, preserving airiness.
06 - Heat a nonstick skillet over low heat and lightly grease with neutral oil or butter.
07 - Scoop the batter into four tall mounds using a large spoon or ice cream scoop.
08 - Add 1 tablespoon of water to the empty spaces in the pan and cover with a tight-fitting lid to generate steam.
09 - Cook for 3 to 4 minutes until the bottom is set and golden.
10 - Carefully flip each pancake, add another splash of water, cover, and cook for an additional 3 minutes until puffed and fully set.
11 - Serve immediately, optionally dusted with powdered sugar, drizzled with maple syrup or honey, and accompanied by fresh berries.
