# Components:
→ Dry Ingredients
01 - 1/3 cup cake flour or all-purpose flour
02 - 1/2 tsp ground ginger
03 - 1/4 tsp ground cinnamon
04 - 1/8 tsp ground cloves
05 - 1/8 tsp ground nutmeg
06 - 1/2 tsp matcha powder
07 - 1/4 tsp baking powder
08 - Pinch of salt
→ Wet Ingredients
09 - 2 large egg yolks
10 - 2 tbsp whole milk
11 - 1/2 tsp vanilla extract
12 - 1 tbsp dark molasses
13 - 1 tbsp brown sugar
→ Egg White Meringue
14 - 3 large egg whites
15 - 1/4 tsp cream of tartar (optional)
16 - 2 tbsp granulated sugar
→ For Cooking
17 - Neutral oil or butter, for greasing
18 - 1 tbsp water (for steaming in pan)
→ To Serve (Optional)
19 - Powdered sugar
20 - Maple syrup or honey
21 - Fresh berries
# Directions:
01 - Sift together flour, ginger, cinnamon, cloves, nutmeg, matcha powder, baking powder, and salt in a bowl.
02 - Whisk egg yolks with milk, vanilla extract, molasses, and brown sugar until smooth in a separate large bowl.
03 - Fold the dry ingredients gently into the yolk mixture just until combined; avoid overmixing to maintain batter lightness.
04 - Beat egg whites with cream of tartar until foamy; gradually add granulated sugar and continue beating until stiff, glossy peaks form.
05 - Lighten the batter by folding in one-third of the meringue, then carefully fold in the remaining meringue in two additions, preserving as much air as possible.
06 - Preheat a large nonstick skillet over low heat and lightly grease with neutral oil or butter.
07 - Place the batter into 4 tall mounds on the skillet using a large spoon or ice cream scoop.
08 - Add 1 tablespoon water into the empty pan spaces, cover with a tight-fitting lid to create steam, and cook for 3 to 4 minutes.
09 - Carefully flip each pancake, add a splash of water, cover again, and cook for an additional 3 minutes until puffed and fully set.
10 - Serve immediately, dusted with powdered sugar, drizzled with maple syrup or honey, and accompanied by fresh berries if desired.
