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.
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.
To fry the pancakes:
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.
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.