These matcha pancakes with fruit and maple syrup have their own distinguished place on your meal table. This is a perfect recipe for the weekends, a breakfast or brunch, where the soft matcha flavour in the pancakes creates a nice extra texture.
These matcha pancakes feature natural sweetener, whereas the maple syrup enables you to have a juicy decedent blend with a soft texture. Overall, these matcha green tea pancakes are superbly quick to prepare and accessible for every cooking level.
5 tips for making pancakes at home
- Using a quality non-stick pancake pan or a crepe pan helps along the process. A lower quality pan or general non-stick pan will certainly not deliver the same quality compared to a traditional pancake pan.
- Ensure the pan is piping hot before adding the oil and mixture. When adding the mixture to the pan, a crispy noise should be audible. This is a good indication that the pan is hot enough. A pan that is not hot enough typically results in a dull pancake, not crispy and more challenging to turn around, often resulting in a mess.
- Remove left-over particles between batches to start from a clean slate from time to time to avoid those greasy burnt pieces.
- Check the freshness of your baking powder before starting, as this influences the rising quality. Old baking powder or self-rising flour results into flat pancakes. Store the baking powder or self-rising flour in a dry, isolated space away from light.
- Use oil without too strong smell or taste. Olive oil for example is not suggested as this dominates the overall flavour. A better choice is safflower oil, peanut oil or arachide oil.
Equipment
- A large non-stick frying pan
- A blender or beater
Materials
Matcha Green Tea Pancakes
- 2 eggs
- 85 g milk
- 50 g vegetable oil or melted butter + extra for frying
- 2 tbsp vanilla sugar
- 1 cup self-raising flour
- 2 tbsp matcha powder
- 1/8 tsp salt
Toppings
- maple syrup can be replaced with chocolate, Greek yoghurt, jam.
- 1 hand of redberries, strawberries, blueberries
Instructions
Matcha Green Tea Pancakes
- Take a large bowl or pot, beat together a combination of egg, milk, vegetable oil along with vanilla sugar.
- Put the flour, matcha powder and salt as per taste. Beat it completely until it is nicely combined, and batters are formed together. You will notice a thicker green complexion of the mixture.
- Rest the batter at room temperature for about 30 mins.
- Warm up one teaspoon of vegetable oil or a tiny butter knob in non-stick frying pan.
- Put one large tablespoonful of per cake batter inside the pan. You're aiming for the pancakes to be the size of a teacup. An ideal recommendation is to make three to four pancakes at one time.
- Cook for 3 minutes at a medium heat, until tiny bubbles start appearing on the face of each pancake. Turn them around and cook for further 2–3 minutes until a golden colour appears.
- Wrap with kitchen paper to keep them heated and so they absorb the whole batter.
Toppings
- Pancakes are ready to be served with maple syrup along with blueberries.
Notes
