Matcha Pancakes

This one's for the pancake lovers! Sarah's created her very own twist on matcha pancakes, infused with the rich flavour of Japanese green tea and Greek yoghurt for extra fluffiness.

Course Breakfast

Cuisine Japanese

Prep Time 5

Cook Time 15

Total Time 20

Servings Pancakes

Calories 124kcal

Author Wandercooks

Cost $8

Equipment

Ingredients

1 ½ cups self raising flour
¼ cup sugar
1 tbsp matcha powder aka Japanese green tea powder, culinary grade (perfect for cooking)
1 egg
½ cup Greek yoghurt 125 ml / 4.4 fl oz
½ cup milk 125 ml / 4.4 fl oz
1 tbsp butter for cooking

Instructions

Whisk the 1 ½ cups self raising flour, ¼ cup sugar and 1 tbsp matcha powder in a large mixing bowl until the matcha is evenly mixed through the flour.
1 ½ cups self raising flour, ¼ cup sugar, 1 tbsp matcha powder
Add the 1 egg, ½ cup Greek yoghurt and ½ cup milk. Slowly stir into a smooth, slightly runny batter. Tip: See our recipe video to check the consistency. If your mixture isn’t runny enough, stir in another small splash of milk.
1 egg, ½ cup Greek yoghurt, ½ cup milk
Heat a small scoop of 1 tbsp butter (around ½-1 tsp) in a large frying pan or skillet over low to medium heat. Pour in a ladleful of batter and allow it to spread out into a wide circle.
1 tbsp butter
Cook for around 2-3 mins until lots of bubbles start popping on the surface and the edges start to become crispy and golden brown, then flip and cook the other side for another 2-3 mins.
Serve with your favourite toppings, such as more yoghurt, whipped cream, maple syrup and/or fresh berries! For extra garnish, add slivered almonds and a sprinkling of matcha powder.

Video

https://www.youtube.com/watch?v=Z44rZnMZwNs

Notes

Avoid Burning – Cooking on medium low gives plenty of time for the pancakes to rise and cook through without risk of burning.
Non Stick – Use a non-stick pan to keep it easy. If cooking on stainless steel cookware, make sure it's pre-heated before you add the butter. To test this, flick a few drops of water onto the surface. If it sizzles and evaporates, it's not quite hot enough yet. If it bounces around like a little ball of water, it's hot enough to get cooking. At this point, you can add your butter, melt it and spread it around, then pour in your batter.
Pancake Shapes – Cook one pancake at a time for nice even circles. Cook multiple pancakes at a time if you don’t care about the shape and just want delicious(ly wonky) pancakes faster – this is what we usually do!
Keep Them Hot - Pre-heat your oven to around 120˚C / 250˚F while you're making your batter. As you finish cooking each batch of pancakes, pop them on a baking tray and place them in the oven to keep warm while you cook the rest of your pancakes. Avoid stacking them, instead spread them out on the tray like you would for cookings. This helps keep them warm AND crispy rather than soggy. (Or you can do what we usually do at home - eat each batch while the next one is cooking!)
Storage - Leftover pancakes will last a day or two in the fridge. Store in an airtight container to stop them drying out. Place a layer of baking paper between each pancake to stop them sticking together. You can freeze them this way too. Reheat in the microwave in quick 30 second bursts until warmed through.

Nutrition