Matcha Souffle Pancakes

To make the batter:

1. In a large bowl, beat together the egg yolks and sugar until pale and frothy. Slowly add the milk, followed by the vanilla extract.
2. Whisk in the flour, matcha, and baking powder until smooth.

To make the meringue:

1. In a large bowl, beat the egg whites and cream of tartar. Slowly add the sugar until glossy and soft, nearly stiff peaks form. Do not overwhip or underwhip.
2. Fold 1/3rd of the meringue into the batter until combined with no streaks. Fold in another 1/2 of the meringue, being careful not to deflate the batter. Gently transfer the batter mixture into the remaining meringue and carefully fold until combined without deflating.

To cook:

1. Place a large pan with a lid over low heat and very lightly grease with oil. Scoop a pile of batter (about 1/4 cup) onto the heated pan. For larger pans, you can fit up to three different pancakes. Drizzle about 1 tablespoon water in the empty parts of the frying pan and immediately cover with a lid. Cook over low heat for 3-4 minutes, until just starting to set.
2. Top each pancake with another scoop of batter, drizzle the pan with a little more water if none remains, cover, and cook again for 3-4 minutes.
3. Top each pancake with an additional scoop of batter, gently flip, cover and cook until set, 5-6 minutes. Remove to a plate and repeat with remaining batter to create 6 pancakes in total.
4. Serve the pancakes immediately out of the pan with butter, whipped cream, maple syrup, and/or powdered sugar.