Fluffy Japanese Matcha Pancakes with Red Bean Cream
Delightfully Light Pancakes with a Unique Matcha and Red Bean Flavor
These Fluffy Japanese Pancakes are made with the earthy taste of matcha and accompanied by a sweet red bean cream, offering a perfect balance between sweetness and bitterness.
- 1 h
- 4
- Intermediate
Ingredients
For the Pancake Batter
For the Red Bean Cream
For Cooking
Preparation
Preparing the Batter
Whisk egg yolks
In a bowl, whisk the egg yolks with sugar until pale.
Add matcha mixture
Add milk, matcha powder, and vanilla extract, and mix well.
Fold in dry ingredients
Gently fold in the flour and baking powder.
Preparing the Egg Whites
Beat egg whites
In a separate bowl, beat the egg whites until they form soft peaks.
Pro Tip: Use chilled utensils and bowl for beating egg whites to achieve better volume.
Add sugar
Gradually add sugar, continuing to beat until stiff peaks form.
Combine with batter
Carefully fold the egg whites into the batter mixture.
Important: Do not overmix the batter to ensure fluffiness.
Cooking Process
Cook the Pancakes
Heat a non-stick pan over low heat. Using a ring mold, pour a portion of the batter inside. Cover the pan and cook until bubbles form. Flip and cook on the other side until golden.
Prepare Red Bean Cream
In a bowl, whip the chilled cream and sugar until soft peaks form. Gently fold in the red bean paste.
Assemble and Serve
Stack pancakes on a plate and top with a generous serving of red bean cream.
Plating & Serving
Fluffy Japanese Matcha Pancakes with Red Bean Cream
Fluffy Japanese Matcha Pancakes with Red Bean Cream
Plating
Serve the pancakes stacked with a dollop of red bean cream on top and a dusting of extra matcha powder for presentation.