This is a basic pancake recipe with two teaspoons of Matcha and two tablespoons of plain yoghurt added. The pancakes are lovely, light and fluffy with a fairly strong green tea taste. This is fine by me but if you’d prefer the green tea to be less dominant then add 1-1.5 teaspoons of Matcha.
I like my pancakes topped with maple syrup and lemon juice but you could use anything really. Fruit like bananas, strawberries or raspberries would work well but for me it has to be maple syrup; the sweetness works perfectly with the slightly bitter Matcha. The pancakes also make a great dessert when served with vanilla ice cream.
- 1 cup (125g) self-raising flour
- 2 tsp Matcha green tea powder
- a pinch salt
- 1 egg
- 2 tbs plain yoghurt
- 1 cup (250ml) milk
- small knob butter
- Maple syrup or sugar
- lemon juice
- Matcha powder for sprinkling
- Add the flour, Matcha green tea powder and salt into a deep bowl. Stir until everything has thoroughly combined.
- Crack the egg into the bowl, add the yoghurt and a little milk and whisk until you have a thick paste.
- Gradually add the rest of the milk a little at a time while constantly whisking. I've found that by adding the milk slowly the mixture is less likely to form lumps.
- Place a frying pan over a medium heat and add a small amount of butter.
- Ladle out a little of the mixture into the pan. I like to make four small pancakes at once in a large frying pan but you could make large pancakes one at a time instead.
- Fry for a minute or so then turn or flip the pancake to cook the other side. Once both sides have coloured, slide the pancake(s) out onto a warm plate. Continue until all the mixture has been used up.
- Drizzle pancakes with maple syrup or sugar and lemon juice. Sprinkle a small amount of Matcha green tea powder over and serve immediately.