Matcha Soufflé Pancake

Translated by AI

Hello, this is Shikakinin. This time, I'm going to make fluffy matcha soufflé pancakes! Please enjoy this perfect blend of Japanese and Western styles through the video! □Original Stream [Full Version Here] https://youtube.com/live/PRnhzml3hKE □Twitter https://x.com/sikaken □Recipe ■ Ingredients Eggs: 2 Milk: 2 tbsp Cake flour: 30g Matcha powder: 1 tsp Baking powder: 1/2 tsp Granulated sugar: 20g Unsalted butter: as needed (for cooking) Water: 2 tsp (for steaming) ■ Toppings Boiled azuki beans: as needed Whipped cream: as needed ■ Instructions Separate the eggs into yolks and whites in separate bowls, and keep the bowl with the whites in the refrigerator until ready to use. Whisk the yolks and mix in the milk well. Sift in the cake flour, matcha powder, and baking powder, and mix well until there are no lumps. Lightly whip the egg whites with a whisk. Add the granulated sugar in three portions while beating to make stiff peaks. Add one-third of the meringue to the yolk bowl and mix well. Add all the remaining meringue and gently fold together with a spatula from the bottom, being careful not to deflate the bubbles. Lightly coat a frying pan with unsalted butter and warm over very low heat. Pile the batter high and generously into the pan. Drop water into the empty space of the pan, quickly cover with a lid, and steam-fry over very low heat for about 5 minutes. Once browned, gently flip with a spatula, cover again, and cook for another 3-4 minutes over very low heat. Plate fluffy onto a dish and top generously with azuki beans and whipped cream as desired to finish.