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Tuesday, January 17, 2017

Baked matcha soufflé pancakes


Happy New Year , all !!! 

Better late than never , right ?! lol 

I've been deliciously-bombarded with lots of photos of thick pancakes on my newsfeed since last year as I haven't had homemade pancakes in years , why not try to make it ?! I've checked several recipes online and thought , who wants to pan-fry pancakes for more than 15 minutes ?! Definitely not me ! 


I stumbled upon one recipe that is baked and I'm pretty sure pancake purists are rolling their eyes hee hee ! Of course , unlike the same ol' same ol pancake recipe where you just combine everything together , quick-fry the batter and lo and behold , breakfast is ready ! This baked version though is a bit time-consuming and too much utensils to wash afterwards *sigh* 

But hey , no pain , no gain lol 

This Japanese café-style pancake is more like a chiffon cake but tastes almost like a steamed cake , moist , soft and jiggly . It doesn't look like much in the photos and on its own , a bit bland but served with good quality honey , butter , of course and some fresh sweet fruits , no wonder these pancakes are selling like hotcakes , no pun intended hee hee !

I used 2 sizes of moulds here ( I only listed one size below for reference ) and depending on how you make the batter , not over mixing it ( I'm talking to you , self ! Ha ! )  the texture and thickness may vary , see photo below . The tallest one that I made is almost 3-inches tall but a bit thinner than almost the 2-inch one . Click the link below for a detailed instructions and tips .


Recipe adapted from Washoku Guide

Makes 3 pancakes 

2 ( 64 grams each ) eggs , separated , at room temperature
20 grams sugar
40 grams milk
10 grams butter
30 grams cake flour
1/2 teaspoon baking powder
3 grams Matcha powder

* Lightly grease 3 ( 3 1/4 x 1 1/2-inch ) mousse moulds and line sides with parchment papers ( parchment should be 1-inch higher than the mould ) . Place moulds onto a baking sheet .

* Combine butter and milk in a small bowl , melt over a pan of hot water , keep warm .

* Preheat oven to 180ºC with the prepared moulds inside , this to prevent the batter from leaking  from the mould when you pour it .

* Beat egg whites until frothy , add in sugar in one go , whisk until stiff peaks form  , set aside .

* In another bowl , whisk yolks until pale and creamy , mix in melted butter and whisk until mixture is frothy . Sift in cake flour , baking powder and matcha and lightly mix until combined .

* Add in the meringue in 3 batches , fold in lightly with a whisk or a spatula and mix until batter becomes smooth . Take out the moulds from the oven and pour in the batter evenly .

* Bake for 20 minutes . When done , take out from the oven and drop from a height of about 8 inches to remove trapped air . Remove pancakes from the mould and serve hot . Best served with a pat of butter , honey and fresh fruits .



3 comments :

  1. I have never seen this mighty fluffy and exquisite baked pancake before. Wish I could start my day with this.Thanks for the recipe.
    Happy New Year to you too!

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  2. It looks not like pancakes I got used to:) looks complicated to make to be honest:)

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  3. I love the green hue matcha adds to baked goods (and pancakes!)… these look lovely!

    Cath Brookes
    The Best Thin Brick

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