An American classic is given a nutritious, Japanese twist in this delicious recipe from Meet Your Matcha by Joanna Farrow.
Makes 10 - 12 Pancakes
Prep: 15 Minutes
Cook: 10 Minutes
125 g plain flour
1tsp baking powder
1tbsp organic matcha
2 medium eggs, separated
150 ml vegetable oil for frying
Maple syrup and Greek yoghurt or crème fraîche, to serve (optional)
1. Sift the flour, baking powder and organic matcha into a bowl and add a pinch of salt. Make a well in the middle and drop in the egg yolks. Add a splash of milk and whisk together, then gradually add the remaining milk, working in the flour from around the edges of the bowl. Continue to whisk until the mixture is completely smooth.
2. Whisk the egg whites in a separate, thoroughly clean bowl until they form floppy peaks when the whisk is lifted from the bowl. Gently stir into the batter using a large metal spoon.
3. Heat a dash of oil in a frying pan. Take a spoonful of the batter and drop into the pan, keeping them well apart. Cook for 1-2 minutes until the underside is golden. Flip over with a palette knife and cook for another 30-60 seconds. Transfer to a plate and keep warm while cooking the remaining batter, adding a dash more oil if needed.
4. Stack the pancakes on warmed serving plates, drizzling with maple syrup and topping with a blob of Greek yoghurt or crème fraîche if liked.