How do egg whites affect the texture?

Whipped egg whites provide airiness and height, resulting in fluffy, soufflé-like pancakes.

Can I replace matcha with another ingredient?

Yes, cocoa powder is a great substitute for a chocolate twist.

Adding water creates steam under the lid, which helps the pancakes cook evenly and stay moist.

Using pancake molds or metal rings helps the batter keep shape and rise more vertically.

Ground ginger, cinnamon, cloves, nutmeg, and a touch of molasses combine to produce the warm gingerbread flavor.

Fluffy, airy soufflé pancakes infused with warming gingerbread spices and vibrant matcha, creating a delightful fusion breakfast or brunch treat.

This is one of my favorite weekend treats that brings a comforting yet exciting twist to traditional pancakes.

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

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 34 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.

This recipe always brings my family together on weekend mornings for a cozy brunch.

For extra height use pancake molds or metal rings. Replace matcha with cocoa for a chocolate twist. Soufflé pancakes are best served fresh.

Mixing bowls Electric mixer or whisk Sifter Nonstick skillet with lid Spatula Measuring spoons and cups

Per serving: Calories 210 Total Fat 3.5 g Carbohydrates 37 g Protein 8 g

Enjoy your magical fluffy soufflé pancakes fresh off the skillet for the best experience.

→ How do egg whites affect the texture?: Whipped egg whites provide airiness and height, resulting in fluffy, soufflé-like pancakes.
→ Can I replace matcha with another ingredient?: Yes, cocoa powder is a great substitute for a chocolate twist.
→ Why is water added during cooking?: Adding water creates steam under the lid, which helps the pancakes cook evenly and stay moist.
→ Are there tips for maintaining pancake height?: Using pancake molds or metal rings helps the batter keep shape and rise more vertically.
→ What spices create the gingerbread flavor?: Ground ginger, cinnamon, cloves, nutmeg, and a touch of molasses combine to produce the warm gingerbread flavor.