# What You Need:
→ 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
# Step-by-Step Directions:
01 - Sift together flour, ground 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 in a separate large bowl until smooth.
03 - Gently fold the sifted dry ingredients into the wet yolk mixture until just combined, avoiding overmixing.
04 - Beat egg whites with cream of tartar (if using) until foamy. Gradually add granulated sugar and continue 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 batches, preserving as much air as possible.
06 - Warm a large nonstick skillet over low heat and lightly grease with neutral oil or butter.
07 - Scoop batter into 4 tall mounds using a large spoon or ice cream scoop on the skillet.
08 - Add 1 tablespoon of water around the batter in the pan and cover tightly to create steam.
09 - Cook for 3 to 4 minutes, then gently flip each pancake. Add another splash of water, cover again, and cook for another 3 minutes until puffed and set.
10 - Serve immediately, dusted with powdered sugar, drizzled with maple syrup or honey, and accompanied by fresh berries if desired.
