Matcha pancakes

Matcha pancakes are fluffy, emerald green and ready in 15 minutes. The bright green makes them an absolute eye-catcher - perfect for a weekend breakfast or brunch.

Ingredients (8-10 pancakes)

• 3-4g MatchaTime Organic Ceremonial Grade Matcha (approx. 3-4 bamboo spoons / chashaku)
• 200g flour
• 1 tsp baking powder
• pinch of salt
• 1 tbsp sugar
• 2 eggs
• 250ml milk (or oat milk)
• 2 tbsp melted butter or coconut oil
• Topping: maple syrup, fresh strawberries, whipped cream

Preparation

1. mix the flour, baking powder, salt, sugar and matcha powder in a bowl - sieve the matcha beforehand to avoid lumps.
2. whisk the eggs, milk and melted butter in a second bowl.
3. add the liquid ingredients to the dry ingredients and mix briefly - not too long, the batter should be slightly lumpy.
4 Heat the pan over a medium heat and lightly grease. Add approx. 2-3 tablespoons of batter per pancake.
5. as soon as bubbles appear on the surface (approx. 2 minutes), turn and fry for a further 1-2 minutes.
6. serve with maple syrup, strawberries and whipped cream.

Tips

Color: The more matcha, the more intense the green - and the stronger the aroma. Use 2g for subtle, 4g for intense.
Fluffier: Beat the egg whites separately until stiff and fold in at the end.
Vegan: replace eggs with 2 tbsp linseed (soaked in 6 tbsp water), butter with coconut oil.

Why Ceremonial Grade?

Ceremonial Grade produces a much more intense color and a milder flavor that is not masked by flour and eggs. You can see this immediately on the plate.