Genmaicha is an almost-savoury Japanese tea made from roasted brown rice, and makes the sugary sprinkle that tops these fluffy soufflé pancakes dangerously moreish.

Ingredients

4 eggs, separated, at room temperature

80 ml (⅓ cup) soy milk

1 tsp vanilla extract

1 tsp finely grated lime rind

100 gm (⅔ cup) self-raising flour, sifted

½ tsp baking powder, sifted

¼ tsp cream of tartar

55 gm (¼ cup) caster sugar

Vegetable oil, for brushing

Maple syrup, softened salted butter, sliced blood oranges, to serve

Genmaicha sugar

1½ tbsp Genmaicha (see note)

40 gm (¼ cup) pure icing sugar, sifted

Method

1.For Genmaicha sugar, place tea in a spice grinder or mortar and pestle and grind until fine. Transfer to a bowl, add icing sugar and mix to combine; set aside.

2.Place egg yolks, milk, vanilla and lime rind in a large bowl and whisk to combine. Add flour and baking powder and stir until smooth and combined.

3.Whisk egg whites in the bowl of an electric mixer fitted with a whisk attachment on high until frothy (30 seconds). Combine cream of tartar and sugar in a small bowl. With motor running, gradually add sugar mixture to egg whites and continue to whisk until stiff peaks form (1-2 minutes).

4.Add one-third of egg white mixture to egg yolk mixture and gently fold to combine. Repeat twice until egg whites are incorporated.

5.Grease four 10cm baking rings and line sides with baking paper. Brush a large non-stick frying pan with oil and place over medium-low heat; add prepared rings to pan. Spoon mixture into rings and smooth top with a metal spoon. Cover pan with lid and cook until pancakes are light golden on base and sides begin to set (5-6 minutes). Remove lid and use tongs to carefully remove rings; gently turn pancakes using a spatula. Replace lid and cook until just set and golden (3-5 minutes). Transfer to a tray and keep warm. Repeat with remaining batter. Makes 8.

6.Serve pancakes immediately topped with butter, maple syrup and sliced blood oranges, dusted with genmaicha sugar.

Genmaicha, a Japanese brown rice tea made with loose leaf green tea leaves and roasted popped brown rice, is available from Japanese grocers.
Notes

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Styling by David Morgan

Ingredients

Method

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