Recipe by Reiko Taichi
BUY
Kitchen Grade
Matcha Powder
Servings: 5 to 6 pancakes
Ingredients
1) Wet Ingredients
- 1 egg
- 180 ml (6.12 fl oz) milk
- 1 tablespoon vegetable oil
2) Dry Ingredients
- 150g (5.29 oz) flour
- 1 tablespoon matcha
- 2 tablespoon sugar
- 1 teaspoon baking powder
Instructions
- Whisk the wet ingredients listed under 1). In a separate bowl, Whisk dry ingredients listed under 2). Gradually whisk 1) into 2) to make a smooth batter.
- Put butter into a heated skillet. Pour the batter to make a pancake (about 6 cm/2.36 in, or to your liking). Wait until bubbles break the surface. Flip the pancake over and cook the other side as well.
Tips
Use Kitchen Grade Matcha for matcha ingredient.
Serving/presentation Ideas (see photo)
Also on the plate are whipped cream, sliced bananas, sweet red beans, and matcha jelly (click here for Matcha Jelly Recipe). Sprinkle powdered sugar before serving.
Kitchen Grade Matcha
[product_category category=”matcha-kitchen”]
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