- 2 Egg Yolks
- 2 Tbps Whole Milk
- 2 Tsp Vanilla Extract
- ⅓ Cup Cake Flour
- 3 Egg Whites
- 1 Tsp White Vinegar
- ¼ Cup Granulated sugar
- ½ Cup Whole Milk
- ½ Cup Heavy Whipping Cream
- 1 Tbsp Matcha Powder
- 1 Tsp Vanilla Extract
- ¼ Cup Granulated Sugar
- ¼ Cup All-Purpose Flour
- 2 Tbsp Unsalted Butter
- 1 Tbsp Granulated Sugar
- 1 Tbsp Brown Sugar
- ¼ Cup Coconut Flakes
1. Combine egg yolks, milk, vanilla extract into a mixing bowl and mix thoroughly with a whisk.
2. Sift in the cake flour into your bowl and mix into a smooth batter, then set aside.
3. Combine egg whites and white vinegar into a stand mixer bowl, then start the mixer with a whisk attachment on low speed.
4. Once you see big bubbles form, increase the speed and whip until your meringue reaches a soft peak.
5. Now on high speed, gradually add in your sugar and whip until your meringue reaches a stiff peak. (make sure you dont over whip it)
6. Fold in the meringue into the batter.
7. Heat a non-stick pan that's been lightly coated with vegetable oil on low heat and pipe two tall mounds of your pancake batter, then add a few drops of water and cover to cook for about 3 min.
8. Carefully flip the pancake and repeat.
1. Combine milk, heavy whipping cream, vanilla extract, matcha powder into a small sauce pot and bring it up to just below simmering on low heat.
2. In a separate bowl combine egg yolk and sugar and whisk until you reach a pale yellow.
3. Pour some of the warm cream mixture into the egg mixture to slowly bring up the temperature and pour the mixture back into the pot to avoid scrambling the egg.
4. Heat the mixture on low heat, stirring frequently until the mixture is thick enough to coat the back of a spoon.
1. Mix unsalted butter, flour, sugar, brown sugar, and coconut flakes into a bowl.
2. Mix thoroughly by using your hands, make sure to break up the butter to end up with a crumble texture.
3. Spread your crumble onto a baking tray with a parchment paper and bake at 350F (176C) for about 8-9 min until golden brown.