matcha soufflé pancake.
serves 2. this recipe is adapted from tokyo ajumma bakery’s japanese fluffy castella pancake inspired by kodoku no gourmet recipe.
ingredients
2 large eggs, separate egg yolks & whites
2 tbsps + 1/2 tbsps (25g + 6g) granulated sugar, divided
1/2 tbsp (10g) honey
1/2 tsp vanilla extract
3 tbsps (43g) whole milk
1/4 cup (30g) bread flour
1/2 tsp (2g) baking powder
1 tsp (3g) matcha powder
unsalted butter, to grease cast iron skillet
toppings: butter, powdered sugar, & maple syrup
tools
medium bowl
whisk
mesh sieve
hand mixer + medium bowl or stand mixer with whisk attachment
spatula
small 6” cast iron skillet, greased with unsalted butter
paring knife
steps
preheat oven to 350F
egg yolk mixture: in a medium bowl, whisk together 2 egg yolks, 1/2 tbsp (6g) sugar, 1/2 tbsp (10g) honey, 1/2 tsp vanilla extract, & 3 tbsps (43g) whole milk. sift in 1/4 cup (30g) bread flour, 1/2 tsp (2g) baking powder, & 1 tsp (3g) matcha powder, whisk until smooth and set aside
meringue: in another bowl/stand mixer bowl, whisk egg whites & 2 tbsps (25g) sugar with hand mixer/stand mixer on medium-high until medium peaks. do not overmix!
add small amount of meringue into egg yolk mixture and whisk until smooth. add in rest of meringue and gently fold to combine with a spatula. do not overmix!
pour batter into greased cast iron skillet and bake for 10 minutes. after 10 minutes, take skillet out of the oven and with a paring knife, gently score a + pattern on top of pancake. put skillet back in the oven and bake for another 15 minutes until pancake is puffed up and golden brown
top with a piece of butter, powdered sugar, & maple syrup. serve immediately
enjoy!
notes
if you don’t have a small cast iron skillet, you can use oven-safe bowls or ramekins
the + score in step 5 is optional - if you omit, bake the pancake in the oven for about 25 minutes at 350f until puffed up & golden brown
