This is a basic pancake recipe with 2 teaspoons of Matcha green tea powder and 2 tablespoons of plain yoghurt added. The pancakes are lovely and light with a fairly strong taste of green tea (which is fine by me) but if you’d prefer the Matcha to be less dominant then reduce to 1-1.5 teaspoons.
I usually top these pancakes with honey or maple syrup and lemon juice but you could use anything really. 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 honey
- lemon juice
- Matcha powder for sprinkling
- Add 125g of self-raising flour, 2 teaspoons of Matcha green tea powder and a pinch of salt into a deep bowl. Stir until combined.
- Crack an egg into the bowl, add 2 tablespoons of yoghurt and a splash of milk and whisk until you have a thick paste.
- Gradually add the rest of the milk (250ml) a little at a time while constantly whisking. I've found that when I add the milk slowly the batter is less likely to form lumps.
- Place a large frying pan over a medium heat and add a small knob of butter.
- Ladle out a little of the mixture into the pan. I usually make four small pancakes at once but you could make larger pancakes, one at a time, instead.
- Fry each pancake for a minute or so then turn or flip to cook the other side. Once both sides have coloured, slide the pancakes out onto a warm plate. Continue until all the batter has been used.
- Divide the pancakes between plates and drizzle with maple syrup or honey and lemon juice. Sprinkle a small amount of Matcha over and serve immediately.