Matcha Soufflé Pancake with Matcha Sauce & Ice Cream

Matcha Soufflé Pancake with Matcha Sauce & Ice Cream

Ingredients (Serves 1–2)

For the Soufflé Pancakes

• 2 large eggs, separated

• 2 tbsp whole milk

• ¼ tsp vanilla extract

• ¼ cup (30 g) cake flour (or all-purpose flour, sifted)

• ½ tsp baking powder

• 2 tbsp granulated sugar

• Pinch of salt

• Neutral oil or butter (for cooking)

For the Matcha Sauce

• 1 tsp matcha powder (high quality, culinary grade)

• 2 tbsp hot water

• 2 tbsp heavy cream

• 1–2 tbsp sweetened condensed milk (adjust to taste)

For Toppings (as shown)

• Matcha ice cream (1 scoop)

• Matcha jelly cubes

• Sweet red beans (anko)

• Fresh cream or whipped cream

• Extra matcha powder for dusting

• Optional: mochi balls or white chocolate cubes

Instructions

1. Prepare the Pancake Batter

1. In a bowl, whisk the egg yolks with milk and vanilla until smooth.

2. Sift in the flour and baking powder. Mix gently until just combined.

3. In a separate clean bowl, beat egg whites with salt until foamy. Gradually add sugar and beat to soft, glossy peaks.

4. Fold one-third of the meringue into the yolk mixture to loosen it. Gently fold in the remaining meringue in two additions, keeping the batter airy.

2. Cook the Soufflé Pancakes

1. Heat a non-stick pan over very low heat and lightly grease it.

2. Spoon tall mounds of batter onto the pan (you can use ring molds for height).

3. Add a teaspoon of water to the pan, cover with a lid, and cook for 4–5 minutes until the bottoms are set.

4. Carefully flip, add a little more water, cover, and cook another 3–4 minutes until fluffy and cooked through.

5. Remove gently and stack two pancakes.

3. Make the Matcha Sauce

1. Whisk matcha powder with hot water until smooth and lump-free.

2. Stir in cream and condensed milk until glossy and pourable. Adjust sweetness as needed.

4. Assemble

1. Place the pancake stack on a serving plate.

2. Pour matcha sauce generously over the top, letting it drip down the sides.

3. Add a scoop of matcha ice cream beside the pancakes.

4. Arrange matcha jelly cubes, red beans, and whipped cream around the plate.

5. Dust lightly with matcha powder and garnish with mochi or white chocolate if desired.

Serving Notes

• Serve immediately while the pancakes are warm and airy.

• The contrast between hot pancakes, cold ice cream, and rich matcha sauce creates the signature texture and flavor of this dessert.