Ingredients: 

4 eggs separated

1/4 cup granulated sugar

1/2 cup cake flour - can substitute with all purpose flour 

1/2 tsp baking powder

1 pinch salt

3 tbsp whole milk can sub other milks

1/2 tsp vanilla extract

4 tbsp water for cooking

butter for oiling the pan 

5 grams of Culinary Matcha 

50ml of thickened cream

Sugar syrup or any granulated sugar

Instructions:

1. Begin by whisking together the egg yolks, milk, and vanilla in a bowl.
2. Add the flour, baking powder, and salt to the mixture, ensuring thorough mixing, then set it aside.
3. Using either an electric hand mixer or a stand mixer with a whisk attachment, beat the egg whites until they become frothy. Gradually add sugar and continue beating until the egg whites form stiff peaks.
4. Place your skillet on low heat and add a small pat of butter, allowing it to melt while you prepare the batter.
5. While the skillet is warming up, combine approximately one-third of the stiff egg whites with the egg yolk mixture. Use a rubber spatula to gently fold them together until the batter is homogeneous. Then, add the remaining egg whites and fold them in gently, taking care not to overmix.
6. Once the skillet is adequately heated, use a cookie scoop to place 4-5 scoops of batter into the skillet, spaced out. Alternatively, you can use a piping bag or spoon. Add a second round of scoops on top of the first batch. Carefully pour 1 tablespoon of water into the skillet, avoiding contact with the pancake batter. Quickly cover the skillet with a lid and set a timer for two minutes.
7. After two minutes, remove the lid and add an additional scoop of batter onto each pancake. Replace the lid and continue cooking over low-medium heat for another 5-6 minutes.
8. Uncover the skillet. At this point, the bottom of the pancakes should be golden brown. If not, increase the heat slightly and cook for another minute, monitoring closely to prevent burning. Once golden brown, carefully flip the pancakes. Sprinkle another tablespoon of water into the skillet and cover.
9. Cook for an additional 4 minutes or until the bottom of the pancake is golden brown and the sides are cooked and dry to the touch.
10. Repeat the cooking process for any remaining batter, which may require 1-2 more batches.
11. Serve the pancakes immediately with your preferred toppings. Any leftovers can be stored in an airtight container at room temperature.
12. To prepare the matcha cream, simply prepare the culinary matcha powder in a bowl with thicken cream, use your whisk (chasen) to mix it all together, removing any clumping of matcha powder. Add sugar syrup to your tasting.

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