Matcha Buttermilk Pancakes
These green tea pancakes are lovely, light and fluffy with a fairly strong green tea taste. They are perfect for breakfast, brunch or just plain old dessert. These matcha green tea pancakes are a great way to give this classic snack a Japanese twist.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup all-purpose flour (, 130g)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons sugar (, 28g)
- 1 egg (lightly beaten)
- 1 cup buttermilk (, 240ml)
- 3 tablespoons butter (melted, 40g)
- 2 teaspoons matcha green tea powder
Instructions
- 1
To make pancake batter:
- 2
In a large bowl whisk together the DRY Ingredients: the flour, baking powder, baking soda, salt and sugar.
- 3
In another medium size bowl whisk together the WET ingredients: lightly beaten egg, buttermilk and melted butter.
- 4
Make a well in the centre of the dry ingredients and then add all the wet egg mixture. Stir with a rubber spatula until just combined. Do not OVERMIX. Otherwise the pancakes will be tough.
- 5
Lightly mix in the matcha green tea powder.
- 6
The pancake batter can be covered and refrigerate for up to 24 hours.
- 7
The matcha green tea powder can also be added together with the DRY ingredients in step 1.
- 8
To fry the pancakes:
- 9
Heat a frying pan over medium heat.
- 10
Lightly brush the pan with melted butter or spray with a non-stick spray.
- 11
Using a small ladle, spoon about 1/4 cup pancake batter onto the hot pan. When the bottom of pancakes are brown and bubbles start to form on the top surface of pancakes (2-3 minutes), flip over.
- 12
Cook for another 1-2 minutes until lightly browned.
- 13
Repeat with remaining batter, brushing with melted butter every now and then.
- 14
Serve immediately with butter and jam.