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.


fresh matcha pancakes served with sliced bananas and maple syrup


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.)


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


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.


Yield: 6-8 pancakes


  • 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! 


  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 


Earl Grey Belgian Waffles

These waffles. They’re everything. After trying countless waffle recipes out there, I have finally developed one that I am truly in love with. No joke, I have made these over and OVER again. It’s not a perfect waffle if you don’t get those light crispy edges with a soft fluffy interior. But I am finally proud to say this recipe combines the best of both worlds. The secret? Fluffy beaten egg whites.



Yield: 4 waffles


  • 1 cup flour
  • 2 tsp baking powder
  • 1/8 cup sugar
  • 1/8 tsp salt
  • 1 egg
  • 1/4 cup vegetable oil (or coconut oil)
  • 1 earl grey tea bag + 1 cup milk
  • 1/4 tsp vanilla


  1. Microwave milk for 1 minute. Steep tea bag in milk for at least 10 minutes. Let milk cool.
  2. Combine dry ingredients together in a small bowl.
  3. In a separate mixing bowl, beat egg whites until stiff peaks form. Set aside.
  4. Combine egg yolk, earl grey infused milk, oil, vanilla and mix in a separate large mixing bowl.
  5. Add dry ingredients into wet mixture. Mix until well combined.
  6. Fold fluffy egg whites into mixture. Do not over-mix.
  7. Heat a waffle iron under medium-high heat.
  8. When ready, scoop one and a half ladle-full batter into centre. Turn waffle iron upside down.
  9. When waffle is done cooking, place on cooling rack for 3-5 minutes until ready to serve.
  10. Serve with whipped cream and syrup (or berry compote). Enjoy!

Blueberry Almond Muffins

This is a rather interesting post because it is my first time not laying hands on my own computer to write a recipe on my blog. My computer crashed a week ago so it’s been quite inconvenient to do any blogging let alone the other million things I got to do on the web. My cell-phone has been my best friend these days although I’m starting to get real tired of staring at a tiny screen for long periods of time. So here I am, using my dad’s antique computer to type this recipe out for you.

These are probably the most amazing blueberry muffins I ever made. They’re moist, flavorful and above all, delicious. If you’re not a big fan of almond milk, you can always substitute it with normal cow’s milk. It works just as good.


Yield: 12


  • 1 1/2 cup all purpose flour
  • 3/4 cup white sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/3 cup grapeseed oil (canola, corn oil works)
  • 1 egg
  • 1/2 cup almond milk
  • 1 tsp vanilla extract
  • 1 cup blueberries
  • 1/4 cup coconut sugar for dusting the tops (brown sugar works)



  1. Preheat oven to 400F. Line muffin cups on muffin tin.
  2. In a large mixing bowl, combine flour, sugar, salt, and baking powder. Use a whisk to mix evenly.
  3. In a separate medium-sized bowl, combine oil, egg, milk, and vanilla. Whisk to mix evenly.
  4. Make a hole in the center of the flour mixture and pour the wet mixture into it.
  5. Using a wooden spoon, mix until evenly combined. Do not over-mix as muffins turn tough if over-worked. (But make sure there’s no random clumps of flour here and there). Use a spatula to scrape the bowl clean.
  6. Fold in blueberries using a spatula, making sure it is distributed evenly throughout the batter. Do not over-mix.
  7. Scoop and evenly distribute batter into muffin cups.
  8. Top and cover muffins with coconut sugar.
  9. Add 1/8 cup of water into the remaining empty cups for muffins to cook evenly.
  10. Bake for 20 minutes until toothpick inserted into center comes out clean.
  11. Cool muffins on rack.
  12. Serve and enjoy!



Adapted from Inspired Taste

Zebra Banana Bread

Check out this mesmerizing zebra banana loaf I made just last week! I was thinking how I could make my usual banana bread look a little more exciting so I decided to use my simple banana bread recipe and create some wicked patterns out of it. Zebra? Leopard? Whirlwind? I don’t know! Make your own designs and interpret it for yourself! The best part is that it only takes an extra 2 minutes of your time to create these swirly effects so I definitely think it’s worth it! Simple, creative, delicious and time-friendly. Wow your family and friends with this amazing bread this week!



Yield: 1 loaf


  • 3 ripe bananas, mashed
  • 2 eggs
  • 1/2 cup oil (vegetable, canola, grape-seed all work great!)
  • 1 tsp vanilla
  • 1 cup sugar
  • 1/4 cup milk (or almond milk)
  • 1 3/4 cups flour
  • 1 tsp baking soda
  • 1/4 cup walnuts, coarsely chopped (optional)
  • 1/8 cup cocoa powder
  • 1/4 cup milk chocolate (chocolate chips/bars all work great), melted


  1. Preheat oven to 325F. Grease or line loaf pan with parchment.
  2. Combine flour and baking soda in a small bowl.
  3. In a large bowl, mix mashed bananas, eggs, oil, vanilla, sugar, and milk.
  4. Mix dry ingredients into wet ingredients. (Do not overmix)
  5. Transfer around 1/3 of the batter into another bowl.
  6. Add cocoa powder into the bowl with 1/3 batter. Mix. Add melted chocolate and mix until well combined.
  7. Scoop around 1/4 cup of pure banana batter into the left and right sides of the loaf pan. Using another spoon, scoop around 1/4 cup of chocolate batter into the middle. Keep alternating the colors on top of one another until you are finished with both batters.
  8. To create the cool “zebra” swirl effect, use a small sharp knife to run ~1/2 way down the batter repeating the figure 8 motion 2-3 times. You can repeat the swirls with other patterns to make more swirls inside. *Make sure you get to the sides as well!*
  9. Optional: top with chopped walnuts.
  10. Bake for 1 hour and 20 mins. Insert a chopstick or a long thin toothpick into center to check if cooked. (If it sticks to batter, put it back into the oven). Repeat this method every 10 minutes if it needs more time!
  11. Let it cool for at least 30 minutes.
  12. Serve and enjoy!


Matcha Bun Rolls

If there’s such thing as cinnamon rolls, can’t there be matcha bun rolls too? Being the spontaneous me, I wanted to satisfy my cinnamon roll craving by baking some the other day, but unfortunately I did not have cinnamon at home. So I thought to myself, wouldn’t it be amazing if I substituted cinnamon for matcha?!?! And of course, two minutes later, I was in the kitchen preparing dough. (First time baking with yeast, babyyy!) These buns turned out just what I wanted – beautiful, soft, and delicious. I really wouldn’t turn to another dough recipe! And if you wanna be extra fancy, top it off with a generous layer of matcha glaze for a real treat!


Top half: Matcha Bun Rolls; bottom half: Nutella Bun Rolls (recipe for Nutella Bun Rolls are under “Desserts” category)


-For readers of my blog-

Apply promo code:  TASTEOFRAINE at checkout to get 15% OFF all Matchaeologist products!


Yield: 12 bun rolls



  • 1/2 cup warm milk
  • 1 1/8 tsp yeast
  • 1/4 cup white sugar
  • 1/4 cup melted butter
  • 1 tsp salt
  • 1 large egg
  • 2 1/4 cup all-purpose flour + a little for handling


  • 1/4 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 1/2 tbsp Midori matcha


  • 1/2 cup heavy cream
  • 1/2 cup white chocolate (chips, chunks all work great!)
  • 2 tsp Midori matcha


  1. Add yeast and sugar to warm milk in a large bowl. Stir gently to combine and allow yeast to foam (~10 minutes). Once yeast has proofed, stir in melted butter, salts, eggs, an flour into yeast mixture. Gently mix until well-combined.
  2. Turn dough onto a lightly floured surface and knead for ~10 minutes. Form dough into a large bowl and place in a large buttered bowl. Cover with plastic or a cloth and place in a warm area. Allow dough to rise and double in size (~2 hours).
  3. Meanwhile, lightly butter a baking 9’x9′ pan.
  4. Place dough on a large lightly floured surface and roll into a rectangle, 1/4 inch thickness. Spread softened butter over top of dough.
  5. Spread brown sugar on top of butter. Sprinkle matcha on top, covering every corner and missing area.
  6. Tightly roll the dough, beginning at the long edge, until a log of dough has been formed.
  7. Cut dough into 1 inch slices and place onto lightly buttered pan.
  8. Preheat oven to 400F.
  9. Allow rolls to rise for 30 minutes on pan.
  10. Place rolls into oven and bake for 15-20 minutes until lightly browned and cooked through (but not overcooked!)
  11. While buns are baking, prepare matcha glaze by placing chocolate in a medium sized heat proof bowl.
  12. Heat heavy cream in a small sauce pan over medium-high heat. Just before it boils, pour hot cream into prepared chocolate bowl.
  13. Do not mix. Let the cream and chocolate sit there for 7 minutes. Then use a spoon to mix it gently until smooth, creamy, and well-combined. Allow it to cool (without putting in the fridge)
  14. Remove matcha rolls from the oven and allow them to cool slightly. They will all be touching each other and that’s totally fine!
  15. Spread matcha glaze over rolls while they are warm.
  16. Serve warm and enjoy!

Note: for those who are using a stand mixer instead of handmixing, attach dough hook to knead dough in mixer for ~8 minutes. Then, continue on with recipe as instructed.


Adapted from Add a Pinch 

Matcha Crepes

It’s almost Christmas and while many of you are already doing your Christmas shopping, I’m still stuck here studying for my final exams. And of course, being the crazy foodie that I am, that’s when I decided to make these beautiful Christmas-themed crepes to cheer me up a little AND to immerse myself in the mood of this joyful season. Help yourself and your loved ones by making this delicious French-Japanese inspired dessert. Then, top it off with your favorite fruits and toppings!


Yield: 12 crepes


  • 2 eggs
  • 3/4 cups milk
  • 1/2 cup water
  • 1 cup flour
  • 3 tbsp melted butter
  • 2.5 tbsp sugar
  • 1 tsp vanilla
  • 1 tbsp matcha + 3 tbsp water (mixed until no clumps)
  • Toppings: raspberries, bananas, whipped cream, maple syrup


-For readers of my blog-

Apply promo code: TASTEOFRAINE at checkout to get 15% OFF all Matchaeologist products! 




  1. Blend all ingredients, pulsing for 10 seconds.
  2. Place batter in fridge for around 1 hour.
  3. Heat a non-stick pan brushed with a smear of butter on low heat.
  4. Using a ladle, spoon around 1/4 cup batter onto pan and quickly swirl the pan to create a circle crepe, making sure to fill any holes.
  5. Wait 1-2 minutes. Flip crepe and wait another 40 seconds until edges are slightly brown.
  6. Serve with fresh fruits, whipped cream, and maple syrup.
  7. Serve and enjoy!

Matcha Latte

Who would’ve EVER thought matcha latte can be made at home without an expensive brewing machine? Not me! Not until I discovered a positive correlation between muscle energy vs the beauty of a matcha latte! I really got no Popeye muscles at all but I’m trying to appreciate what my body can do as opposed to what a machine can do. You will very soon experience it for yourself. Takes about 10 minutes of your day using only 3 simple ingredients. And best of all, you can now look forward to your Mondays better than you ever used to!


Yield: 1 cup


  • 3/4 tsp matcha
  • 1 cup almond milk (milk, soy milk all work great!)
  • 1 tbsp honey


-For readers of my blog-

Apply promo code: TASTEOFRAINE at checkout to get 15% OFF all Matchaelogist products!



  1. Heat milk in a small pot with lid on under medium-high heat. When it starts steaming and just before it boils, turn off heat.
  2. Add honey in hot milk and let it dissolve. Mix well.
  3. Meanwhile, add matcha into cup and pour 4 tbsp of the hot milk into the cup.
  4. Using a spoon or a hand-chasen, mix the matcha and milk well until a smooth thin paste forms.
  5. Pour the hot milk in a medium-sized jar enclosed with a tight lid (or a insulated thermos – even better). The bigger the jar, the more froth you can make.
  6. Ensure it is tightly sealed. You don’t want liquid to leak out when you shake.
  7. Shake the jar vigorously for 10 seconds. If it gets too hot for your hands, use a damp cloth to wrap it around the jar before shaking.
  8. Open the lid (be careful of the built up pressure!) and pour milk into the prepared cup. Make sure to get all the froth out of the jar!
  9. Serve and enjoy!