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.