This one egg matcha soufflé pancake recipe makes the perfect amount of jiggly matcha pancakes for an afternoon snack or after lunch dessert. Not only is it easy to make, the soufflé pancake is well balance with matcha flavor and can be easily paired with whipped cream, fresh fruits, jams, you name it!
In a mixing bowl, whisk together egg white and vinegar on medium low speed until frothy. While whisking, add the sugar in small increments. Once all the sugar is added, increase the speed to medium high and beat the meringue until stiff peak. Set aside until needed.
In another mixing bowl, whisk together milk and matcha powder until mostly emulsified. Whisk in the egg yolk then add the flour and baking powder. Whisk everything together until just combined.*Try to completely this step as quickly as possible because it's not good to leave the meringue sitting for too long.*
Add a ¼ of the stiff peak meringue into the matcha batter base and whisk it together until everything is completely incorporated and smooth. Add the remaining meringue and gently fold everything together just until combined and not more streaks remain.DO NOT overmix or the pancakes won't be as tall and will deflate easily after cooking.
In a nonstick pan over medium low heat, add a few drops of oil and spread the oil with a brush or paper towel.
Scoop the batter into the pan with a 3 inch ice cream scoop, or you can transfer the batter into a piping bag and pipe the batter into the pan. You can also make 2-3 smaller pancakes instead of 1 large pancake, if you prefer.
Cover the pan with a lid and let the pancakes cook for 3 minutes. Then, carefully spoon half of the water into the pan, around the pancake. Cover the pan again and let the pancake cook for another 3 minutes. Once the 3 minute is up, gently flip the pancake, spoon the remaining water around the pan, replace the lid, and let the pancake cook for 5 more minutes.
Serve the pancakes immediate with matcha powder, powder sugar, sweetened whipped cream, and/ or fresh fruits.Enjoy!