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Recipe Detail Page
Soufflé Pancakes
Winter 2023
This is one of those dishes that looks too complicated to make at home, but it’s really quite simple. The pillowy texture of the pancakes is something to behold, and the earthy matcha whipped cream and salted pistachios take them to the edge of being savoury. You can find matcha (green tea powder) at Japanese specialty grocers or tea shops.
Makes about 12 pancakes. Serves 4
MATCHA WHIPPED CREAM
1/2 cup (125 mL) cold whipping cream (35%)
3 tbsp (45 mL) icing sugar
1 tbsp (15 mL) matcha powder
PANCAKES
2 egg yolks and 3 egg whites, separated, at room temperature
1 tbsp (15 mL) vegetable oil
1/4 cup (60 mL) milk
1/2 cup (125 mL) all-purpose flour
Pinch sea salt
1 tsp (5 mL) vanilla extract
1 tsp (5 mL) white vinegar
1/4 cup (60 mL) sugar
Vegetable oil or cooking spray for cooking
1/4 cup (60 mL) shelled pistachios for garnish, roughly chopped
1. To make matcha whipped cream, beat cream and icing sugar in a stand mixer or with a hand mixer on medium-high speed until soft peaks form, about 4 minutes. Add matcha powder and beat until stiff peaks form, 1 to 2 minutes more. Cover and refrigerate up to 3 hours.
2. To make pancake batter, in a medium bowl whisk together egg yolks, oil, milk, flour, salt and vanilla until batter forms ribbons when falling from the whisk. Set aside.
3. To make meringue mixture, add egg whites to the bowl of a clean stand mixer with the whisk attachment and beat on medium until whites are holding at soft peaks. Add vanilla and vinegar and slowly stream in sugar until stiff peaks form, about 4 to 5 minutes.
4. Using a spatula, add a dollop of whipped meringue mixture to the flour and yolk mixture, and stir together, then add egg mixture to the meringue mixture and fold together until whites are incorporated into the batter.
5. Lightly oil a medium nonstick frying pan with vegetable oil or cooking spray set a notch above low heat. Have a cover ready for the pan.
6. Using a spatula, place three fluffy dollops of batter in the pan, making sure to leave enough space that you can flip them. (Make three pancakes at a time, each about 2 to 3 inches wide. They’ll be small in diameter but tall.) Cook on one side for 2 to 3 minutes or until lightly browned, then, using a spatula, carefully flip, cover, and cook for 2 to 3 minutes on the second side.
7. Once pancakes have slightly cooled, plate them up, then top with matcha whipped cream and a sprinkle of chopped pistachios.
Makes about 12 pancakes. Serves 4
