Tuesday, March 14, 2017

Matcha Pancakes

Who doesn’t love a relaxing brunch with pancakes? This Japanese style pancake is based on my Yogurt Pancakes recipe. Matcha pancake is usually toped with sweet red bean paste (Azuki) and whipped cream instead of maple syrup. This captures the essence of a Japanese dessert and the mild flavors fits perfectly. It really is delicious! Use this as an addition to your pancake collection.

Matcha Pancakes
(serves 4)

·      240ml of cake flour
·      1 tablespoon of matcha powder
·      1 tablespoon of baking powder
·      1 teaspoon of baking soda
·      1 tablespoon of sugar
·      ⅛ teaspoon of salt
·      120ml of milk
·      120ml of plain yogurt
·      1 egg
·      2 tablespoons of melted butter (for batter)
·      some butter for cooking
·      whipped cream
·      Azuki red bean paste or sweetened whole red beans (in a can or package from the Japanese or Asian market)

1.     Mix cake flour, matcha powder, baking powder, baking soda, sugar and salt in a bowl.

2.     In a differ bowl, mix milk, yogurt, and egg.

3.     Add step 2) into step 1) bowl. Mix lightly. It is ok to be a bit lumpy.

4.     Add the melted butter, and mix.

5.     Heat the frying pan (medium-low heat), melt some butter and pour the pancake batter to your desired pancake size.

6.     When the bubbles appear in the pancake, flip it over and cook another two minutes. *Keep the cooked pancakes warm in the oven (lowest temperature), but don’t leave them for too long as they might dry out.

7.     Serve with a scoop of Azuki red bean paste and dollop of whipped cream.

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