Light & Fluffy Matcha Souffle Pancakes
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 20 minutes
Makes 3 pancakes
- 5 eggs at room temperature, separated (ensure there are no yolks in the whites)
- 1/2 teaspoon cream of tartar
- 50g/1.7ozs. caster or superfine sugar
- 50g/1.7ozs. plain all purpose flour
- 2 teaspoons matcha powder (you can make this a vanilla pancake by replacing the matcha powder with plain flour and adding 1 teaspoon vanilla bean paste)
- 1/2 teaspoon baking powder
- Pinch of salt
- Maple syrup, fruit and whipped cream to serve
Step 1 - Whisk the egg yolks and sugar together in a large mixing bowl. Add in the flour, matcha powder, baking powder and salt and whisk in.
Step 2 - Whip the egg whites and cream of tartar in a mixer bowl (make sure that the bowl and beaters are completely clean) until thick and fluffy and spoon in a couple of tablespoons into the egg yolk mix making sure to fold it in to keep as much air as possible. Fold in the remainder in two lots.
Step 3 - Heat a non stick frypan on low medium heat (I heat it first on heat 4 and then knocked it down to 2). Spray the pan with oil and then spray a 10cm ring with oil on the inside. Lay the ring on the pan and pour the batter in. It takes about 2 ladles full and will rise slightly so don't fill all the way.
Step 4 - Place the lid on and then cook until the base is brown-the first pancake took about 5 minutes on the first side, the subsequent ones less time. Carefully turn over (this is the toughest bit but not impossible) and cook on the other side until it is done, it should be another few minutes. Test by touching the centre. It should feel springy and not soft or liquid inside. Serve with maple syrup, fruit and whipped cream.