Matcha pancakes with maple syrup and fruit

Matcha pancakes with maple syrup and fruit

matcha pancake
Prep Time5 mins
Active Time20 mins
Resting time30 mins
Total Time55 mins

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.

Matcha pancakes with maple syrup and raspberries
Matcha pancakes with maple syrup and raspberries

5 tips for making pancakes at home

Matcha pancakes with maple syrup and fruit

Course: Breakfast
Cuisine: Japanese
Servings: 8 servings
Calories: 145

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
matcha pancake

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

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