Matcha Buttermilk Pancakes
Ingredients:
- 1 cup (130g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons (28g) sugar
- 1 large egg, lightly beaten
- 1 cup (240ml) buttermilk
- 3 tablespoons (40g) melted butter, room temeperature
- 2 teaspoons matcha green tea powder (can vary depending on preference)
Homemade buttermilk: 1 Cup milk + 1 tablespoon Vinegar and leave for 10 minutes.
Method:
To make pancake batter:
To make pancake batter:
- In a large bowl whisk together the DRY Ingredients: the flour, baking powder, baking soda, salt and sugar.
- In another medium size bowl whisk together the WET ingredients: lightly beaten egg, buttermilk and melted butter.
- 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.
- Lightly mix in the matcha green tea powder.
- The pancake batter can be covered and refrigerate for up to 24 hours.
- The matcha green tea powder can also be added together with the DRY ingredients in step 1.
To fry the pancakes:
- Heat a frying pan over medium heat.
- Lightly brush the pan with melted butter or spray with a non-stick spray.
- 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.
- Cook for another 1-2 minutes until lightly browned.
- Repeat with remaining batter, brushing with melted butter every now and then.
- Serve immediately with butter and jam.
To make pancake batter:
Measure all DRY ingredients.
Whisk together all DRY ingredients in a large bowl.
Prepare all WET ingredients.
Lightly beat the egg.
Add the melted butter and buttermilk.
Whisk together the WET egg mixture until well mixed.
Pour the WET egg mixture into the DRY flour mixture.
First make a well in the centre of the DRY flour mixture in the bowl.
Pour in the WET egg mixture.
Stir with a rubber spatula until JUST combined. Do not OVERMIX.
Measure the matcha green tea according to preference.
Add the matcha green tea powder into the pancake batter.
Lightly stir the batter. Now the pancake batter is ready for the frying pan.
To fry the pancakes:
First heat up a frying pan over medium heat.
Using a small ladle, spoon pancake batter onto the hot pan. Cook until bottom of pancake is brown and bubbles appear on top.
Flip the pancake and cook until the other side is lightly browned.
Arrange on serving plate and serve hot.
These are lovely bright green pancakes with a subtle hint of green tea flavour.
ENJOY!
Subscribe to:
Post Comments
(
Atom
)
Posts
No comments :
Post a Comment