Main Ingredients:
Egg Yolks: 2; Milk: 20g; Cake Flour: 18g; Matcha Powder: 4g; Egg Whites: 4; Granulated Sugar: 40g.
Additional Ingredients:
Heavy Cream: 100g; Granulated Sugar: 10g; Maple Syrup: as needed.
Taste: Sweet; Technique: Baking; Time: One hour; Difficulty: Moderate.
4th Matcha Recipe – Matcha Souffle Pancakes (No Baking Powder Version) Cooking Steps
Beat 2 egg yolks, add 20g milk, mix well.
Sift in 18g cake flour, 4g matcha powder, mix well.
Beat 4 egg whites (about 125g) until stiff peaks form.
Gradually add 40g granulated sugar in three portions, beat until stiff peaks form.
Take one-third of the egg white mixture and fold it into the egg yolk mixture.
Then fold all back into the egg white mixture and mix well.
Heat a non-stick pan over low heat, grease with oil, pour in the batter (using a mold is better).
Cook on low heat for 5 minutes, flip and cook for another 5 minutes, done.
Matcha Souffle Pancakes are ready.
Whip 100g heavy cream with 10g granulated sugar until soft peaks form, pour over the souffle, sprinkle with maple syrup, done.
Take a beautiful photo and enjoy.
