Matcha Miso Soufflé Pancakes with Preserved Lemon Cheese Foam

Instructions

1. 1

   Whisk egg yolks with half the sugar until pale. Mix in milk, vanilla, and miso paste until completely smooth. Sift in flour and matcha, whisk until just combined.

   8min
2. 2

   Beat egg whites to soft peaks. Gradually add remaining sugar, beat to stiff, glossy peaks. Fold 1/3 whites into yolk mixture, then fold in remaining whites in two additions.

   10min
3. 3

   For foam, beat cream cheese until smooth. Whip cream to soft peaks, fold into cheese with preserved lemon and honey. Chill until ready to serve.

   5min
4. 4

   Heat non-stick pan over lowest heat. Add butter, spoon large dollops of batter into pan. Cover immediately with tight-fitting lid.

   2min
5. 5

   Cook covered for 8 minutes without lifting lid. Flip carefully, cook another 6 minutes covered. Pancakes should be golden and spring back when touched.

   14min
6. 6

   Serve immediately topped with generous dollops of preserved lemon cheese foam. Dust lightly with additional matcha powder if desired.

   2min