Fluffy Matcha Soufflé Pancakes with Sweet Lychee Cream

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tablespoon matcha powder
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 2 large eggs, separated
• 1 cup milk
• 1 teaspoon cream of tartar
• 1 tablespoon vegetable oil, for cooking

• 1 cup heavy cream, chilled
• 1 tablespoon lychee syrup, from canned lychees
• 1 cup lychees, chopped

1. 01
   In a medium bowl, whisk together the sifted flour, matcha powder, sugar, and baking powder until well combined.
2. 02
   In a separate bowl, whisk the egg yolks and milk together until smooth. Gradually add the dry ingredients, mixing until just combined.
3. 03
   In a clean, dry bowl, beat the egg whites with cream of tartar until stiff peaks form.
4. 04
   Gently fold the egg whites into the matcha batter in three additions, being careful not to deflate the mixture.
5. 05
   Heat a non-stick pan over low heat and lightly grease with vegetable oil. Spoon dollops of batter onto the pan, cover with a lid, and cook for about 3-4 minutes per side until golden and puffed.
6. 06
   To prepare the sweet lychee cream, beat the chilled heavy cream until soft peaks form. Gently fold in the lychee syrup and chopped lychees.
7. 07
   Serve the pancakes warm, topped with a generous dollop of sweet lychee cream. Enjoy immediately.