# Components:
→ Dry Ingredients
01 - 1/3 cup cake flour or all-purpose flour
02 - 1/2 teaspoon ground ginger
03 - 1/4 teaspoon ground cinnamon
04 - 1/8 teaspoon ground cloves
05 - 1/8 teaspoon ground nutmeg
06 - 1/2 teaspoon matcha powder
07 - 1/4 teaspoon baking powder
08 - Pinch of salt
→ Wet Ingredients
09 - 2 large egg yolks
10 - 2 tablespoons whole milk
11 - 1/2 teaspoon vanilla extract
12 - 1 tablespoon dark molasses
13 - 1 tablespoon brown sugar
→ Egg White Meringue
14 - 3 large egg whites
15 - 1/4 teaspoon cream of tartar (optional)
16 - 2 tablespoons granulated sugar
→ For Cooking
17 - Neutral oil or butter for greasing
18 - 1 tablespoon water (for steaming)
→ To Serve (Optional)
19 - Powdered sugar
20 - Maple syrup or honey
21 - Fresh berries
# Method:
01 - Sift together flour, ground ginger, cinnamon, cloves, nutmeg, matcha powder, baking powder, and salt in a bowl.
02 - In a separate bowl, whisk egg yolks with milk, vanilla extract, molasses, and brown sugar until smooth.
03 - Gently fold the dry ingredients into the yolk mixture until just combined, avoiding overmixing.
04 - Beat egg whites with cream of tartar until foamy. Gradually add granulated sugar, beating to stiff, glossy peaks.
05 - Fold one-third of the meringue into the batter to lighten it, then gently fold in the remaining meringue in two additions, preserving airiness.
06 - Warm a large nonstick skillet over low heat and lightly grease with oil or butter.
07 - Spoon the batter into four tall mounds using a large spoon or ice cream scoop.
08 - Add 1 tablespoon water around the batter in the pan and cover with a tight-fitting lid to generate steam.
09 - Cook for 3–4 minutes, then carefully flip each pancake. Add another splash of water, cover, and cook for an additional 3 minutes until puffed and set.
10 - Serve immediately topped with powdered sugar, a drizzle of syrup, and fresh berries as desired.
