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These green tea pancakes are lovely, light and fluffy with a fairly strong green tea taste. They are perfect for breakfast, brunch or just plain old dessert. These matcha green tea pancakes are a great way to give this classic snack a Japanese twist.
Matcha Buttermilk Pancakes
These green tea pancakes are lovely, light and fluffy with a fairly strong green tea taste. They are perfect for breakfast, brunch or just plain old dessert. These matcha green tea pancakes are a great way to give this classic snack a Japanese twist.
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Servings: 8
Ingredients
- 1 cup all-purpose flour, , 130g
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 2 tablespoons sugar, , 28g
- 1 egg, lightly beaten
- 1 cup buttermilk, , 240ml
- 3 tablespoons butter, melted, 40g
- 2 teaspoons matcha green tea powder
- In a large bowl whisk together the DRY Ingredients: the flour, baking powder, baking soda, salt and sugar.
- In another medium size bowl whisk together the WET ingredients: lightly beaten egg, buttermilk and melted butter.
- Make a well in the centre of the dry ingredients and then add all the wet egg mixture. Stir with a rubber spatula until just combined. Do not OVERMIX. Otherwise the pancakes will be tough.
- Lightly mix in the matcha green tea powder.
- The pancake batter can be covered and refrigerate for up to 24 hours.
- The matcha green tea powder can also be added together with the DRY ingredients in step 1.
- Heat a frying pan over medium heat.
- Lightly brush the pan with melted butter or spray with a non-stick spray.
- Using a small ladle, spoon about 1/4 cup pancake batter onto the hot pan. When the bottom of pancakes are brown and bubbles start to form on the top surface of pancakes (2-3 minutes), flip over.
- Cook for another 1-2 minutes until lightly browned.
- Repeat with remaining batter, brushing with melted butter every now and then.
- Serve immediately with butter and jam.
Instructions
To make pancake batter:
To fry the pancakes:
Enjoy!
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Notes
The pancake batter can be covered and refrigerate for up to 24 hours.
The matcha green tea powder can also be added together with the DRY ingredients in step 1.
The matcha green tea powder can also be added together with the DRY ingredients in step 1.
To make pancake batter:
Prepare all DRY ingredients.
Whisk together all DRY ingredients in a large bowl.
Prepare all WET ingredients.
Lightly beat the egg in a medium size bowl.
Add in melted butter and buttermilk into the beaten egg,
Whisk together the WET egg mixture until well mixed.
Pour the WET egg mixture into the DRY flour mixture.
First make a well in the centre of the DRY flour mixture in the bowl.
Pour in the WET egg mixture.
Stir with a rubber spatula until JUST combined. Do not OVERMIX.
Measure the matcha green tea according to preference.
Add the matcha green tea powder into the pancake batter.
Lightly stir the batter. Now the pancake batter is ready for the frying pan.
To fry the pancakes:
First heat up and lightly oiled a frying pan over medium heat.
Using a small ladle, spoon pancake batter onto the hot pan. Cook until bottom of pancake is brown and bubbles appear on top.
Flip the pancake and cook until the other side is lightly browned.
And we’re done! Arrange the matcha buttermilk pancakes on serving plate and serve hot.
These are lovely bright green pancakes with a subtle hint of green tea flavour.
ENJOY!
