Matcha Pancakes

These super-fluffy American-style pancakes are flavoured with a generous helping of our Organic Matcha Cocktail Grade Kagoshima, making them ideal for green tea fans. Whether you’re craving pancakes for breakfast or a yummy dessert, read on to see how you can recreate this…

If you want to delve more in to the World of Matcha and what it has to offer you, click here to explore our Matcha accessories to make the best cup of Hot or Iced Matcha, our different types of ceremonial grade Matcha and learn more about this fabulous superfood powder.

Recipe by Verity (@fortheflavour)

Ingredients

• 230g self-raising flour 
• 3 heaped tbs Organic Matcha Cocktail Grade Kagoshima
• 50g caster sugar 
• 1 pinch of salt 
• 2 tsp baking powder 
• 2 eggs 
• 50g unsalted butter (melted and cooled) 
• 260ml milk 
• Vegetable oil or butter to coat the pan 

Directions

1. Sift the flour and baking powder into a large bowl. 
2. Stir in the caster sugar, matcha and salt. 
3. Melt the butter and allow it to cool slightly.
4. Add the melted eggs and cooled butter into the flour mix 
5. Add the milk a little at a time. Stir and gently whisk to remove the lumps until you have a smooth batter. 
6. Coat the pan with a small knob of butter or a drizzle of oil. Heat the pan on medium heat until it’s hot. 
7. Turn the heat down to a low heat and pour in the pancake batter. 
8. A sign that your pancake is ready to flip is when you see small bubbles forming on the top. 
9. Flip the pancake, cook for a few minuites on the other side then set aside on a plate and repeat the process with the remaining batter. 

Serve with fresh fruit, like raspberries and blueberries, and drizzle with maple syrup or honey. 

Looking for different and creative ways to try our Matcha? Discover our creamy Matcha Affogato recipe below.

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