Matcha Hotcakes
Tokyo-style souffle hotcakes with ceremonial matcha folded into the meringue batter, served with sweetened whipped cream, red bean paste, and fresh strawberries.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Sift flour, matcha powder, and baking powder together. Whisk egg yolks with milk and vanilla into a smooth green batter. Beat egg whites with cream of tartar until foamy, gradually add sugar to firm glossy peaks. Fold one-third meringue into batter, then fold in remaining meringue in two additions, preserving air.
Steam
Heat non-stick pan over lowest heat, melt butter to a thin film. Spoon batter into four tall mounds, add 2 tbsp water, cover with lid immediately. Steam 6–7 minutes until risen and set.
Flip
Carefully turn each hotcake, cover, and cook 4–5 minutes more over low heat until cooked through and springy when pressed.
Finish
While hotcakes cook, whip double cream with 2 tsp icing sugar to soft peaks. Hull and halve strawberries, warm red bean paste if desired.
Plate
Top hotcakes with whipped cream, red bean paste, and fresh strawberries. Dust lightly with icing sugar and matcha powder. Serve immediately.
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