When I was testing the recipe for Japanese Souffle Pancakes, I already couldn’t wait to make Matcha Souffle Pancakes (抹茶パンケーキ). Clearly, I have a long-time obsession with matcha. It makes me happy that I get to share this passion with you on Just One Cookbook. If you’re also a big fan of this green tea powder, you have to try out these matcha recipes. Today’s recipe is another one to love where I took a step further by favoring the original souffle pancakes with matcha to give it a brilliant green hue that stands out and a flavor boost that you can’t stop eating.
What are Matcha Souffle Pancakes?
Matcha is powdered green tea (or green tea powder) and souffle pancakes are fluffy, airy, and pillowy pancakes that are thicker than ordinary pancakes. With an earthy, slightly bitter, and distinctly vanilla-like flavor, matcha can do wonders when incorporated into desserts and baked goods. Thanks to the complexity of matcha, you will find these souffle pancakes carry a wonderful depth and a subtle touch of savoriness in its sweet flavor.
What’s the Difference between Souffle Pancakes and Regular Pancakes?
The ingredients for souffle pancakes are similar to regular pancakes, so what makes them different? Souffle pancakes are all about eggs. Egg yolks and egg whites are separated, and the whites are beaten to make meringue. Just like how you would make savory/sweet souffles or chiffon cakes. The egg whites are beaten until stiff peaks form and then are folded gently and carefully into the rest of the batter. The souffle pancakes are extra fluffy because those air bubbles trapped in the egg whites expand, making the souffle rise and hold their shape from collapsing. As a result, the pancakes are super airy, like souffle. When you cut the pancakes, you can even hear the sound of air bubbles escaping! Frankly speaking, making souffle pancakes may not be as simple and easy as making regular pancakes. To make that fluffy and airy texture, souffle pancakes require meringue in the batter. If you don’t make dessert often, making meringue might be a bit of a challenging task. But with practice, you will know when to stop beating egg whites.
My Favorite: Super-Fine Unbleached Cake Flour from Bob’s Red Mill®
This post was sponsored by Bob’s Red Mill®. I couldn’t be any more thrilled when I get to work with Bob’s Red Mill® to develop this Matcha Souffle Pancake recipe. When comes to baking and breakfast products, I highly recommend Bob’s Red Mill®. Have you tried any of their flours or other products before? What I genuinely admire about the company is that they use honest ingredients and methods for their wide range of products, which I think it’s important for consumers. As an employee-owned company, Bob’s Red Mill® uses high-quality whole grains to satisfy all vegan, paleo, and gluten-free friendly cooking and baking needs. From almond flour, cake mixes, and coconut flour to various grains, it offers the largest lines of organic, whole-grain foods in the country. You can be assured that all of its products are certified Kosher and made with ingredients grown from non-GMO seeds. If you’re curious, you can go to the website and learn more about the founder, Bob Moore, and his mission too.
Find Matcha for Matcha Souffle Pancakes
When you buy matcha, make sure they are pure 100% matcha, not containing sugar or other ingredients. Some packages are for cold sweet matcha drinks that you only need to add the iced water. Matcha should be sold in a small container as you have to use it within 2-3 weeks. As for the color of matcha, the higher grade is, the more vivid green will be. If your matcha doesn’t have a nice deep green, then your final dish will not have a beautiful color. A dull yellowish green will not improve by cooking/baking with it. Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
