Matcha Souffle Pancakes

In a big bowl, whip the whipping cream until medium soft peaks form. If you like the resulting cream to be soft, whip it a little softer, if you like it firm and frothy, whip it thoroughly. 

Add mascarpone cheese to the bowl and mix with a rubber spatula. Keep in the refrigerator until ready to use.

Preheat the pan over the lowest heat. Separate eggs into the whites and yolks, make sure no egg yolk gets into the egg whites. Whisk the egg yolk and milk in a large bowl. 

In a small bowl, mix together the all-purpose flour, baking powder and matcha powder. Then shift into the egg yolk mixture bowl, mix to combine.

Put the egg whites into another clean bowl. Add the sugar in three parts, whip them up with a stand mixer. Whip until the stiff peak stage.

Add the meringue to the egg yolk mixture and mix it gently. Avoid breaking the meringue.

Brush the pan with the cooking oil. Remove the excess oil with paper. Pipe the pancake batter onto the heated pan and cover with the lid. Bake them for around 4 minutes.

Check each pancake if it becomes a golden color, then gently flip it upside down. Cover with the lid and bake them around 3 minutes.

Transfer to the plate, put a big spoonful Mascarpone cheese cream, decorate with fruits of your choice, sprinkle a little powdered sugar and matcha powder for decoration. Drizzle a generous amount of maple syrup over the top and enjoy!