Fluffy Matcha Pancakes

I cannot be more excited to share with you the most amaaazing pancake recipe EVER. Since so many of you were asking about the recipe, I thought it was too cruel of me to keep this a secret all to myself.

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fresh matcha pancakes served with sliced bananas and maple syrup

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These pancakes are everything. From crispy around the edges to light and fluffy in the center. They’re soft, moist and oh so good. The best thing? They come together with the simplest of ingredients and in less than 15 minutes, you’re ready to serve the most heart-warming breakfast ever. And guess what? To achieve the fluffy texture, you don’t even have to whip up egg whites till your hand falls off. (You’ll soon know what I mean.)

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leftover matcha pancakes (batter left in fridge for 4 days) – taste and texture did not change one bit – the green matcha color however, faded as the days went by

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leftover matcha pancakes – this time served with coconut cream and maple syrup. so divine.

Oh oh, and did I tell you about this magical batter? I was testing to see if these pancakes still taste delicious after the batter was left in the fridge for 4 days (cause yenno, leftovers happen). And man, I’m telling you – the taste and texture did not change one bit. (Only downer was the color of matcha faded as the days went by, but hey! You can’t complain too much when everything else about your pancakes are just perfect.

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Yield: 6-8 pancakes

Ingredients:

  • 1 1/2 cup all-purpose flour
  • 2 tsp matcha
  • 3 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 tbsp white sugar
  • 1 1/4 cup milk
  • 1 egg
  • 3 tbsp unsalted butter, melted + 1 tbsp for greasing pan

Enjoy 15% OFF all Matchaeologist products using the code: TASTEOFRAINE at checkout! 

Directions:

  1. Melt 3 tbsp butter in microwave for 15-20 seconds until it becomes liquid. Let it cool in room temperature for around 5 minutes.
  2. In a large bowl, sift dry ingredients (flour, matcha, baking powder, salt, sugar) and mix evenly with a whisk.
  3. Use a rubber spatula to make a well in the middle of the dry ingredients.
  4. Add in milk, egg, and melted butter. Using the same spatula, fold and mix ingredients until thoroughly combined. Make sure you get all the dry ingredients incorporated. (However, do NOT over mix as this may cause the pancakes to turn out tough.)
  5. Lightly brush a pan with a smear of butter under medium-high heat. When the pan is hot, scoop in ~1/4 cup of batter into pan (you can use an ice-cream scoop). Turn down the heat to medium. Wait 1-2 minutes for it to brown.
  6. Flip pancake gently. Turn heat down to low-medium heat, and cover pan with a lid to “steam”/slow-cook the pancake for an additional 2-3 minutes. (This technique makes the pancakes real fluffy, soft, and moist.)
  7. Transfer to plate.
  8. Serve with your favorite toppings such as fruits, whipped cream, coconut cream, and maple syrup.
  9. Enjoy!

Tip: if you are unsure if your pancakes are thoroughly cooked, you may use the toothpick test to see if it comes out clean. You may even use your cooking spatula to test by feeling the pancake. If its hardened and bouncy when you press on it, it’s cooked through. If its still mushy and really soft, it may need more time.

 

Adapted from All Recipes 

 

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