Ingredients
- 1 egg
- 160 ml milk
- 2 tbsp melted butter or neutral oil
- 2 tbsp sugar
- 0.5 tsp vanilla extract
- 120 g plain flour
- 3 tsp Matcha powderSuperboba
- 1.5 tsp baking powder
- 1 pinch salt
Steps
Whisk the egg, milk, melted butter, sugar and vanilla together in a large bowl.
Sift the flour, Matcha, baking powder and salt over the top and whisk about eight times, no more. Stop while the batter is still lumpy. Beating it smooth develops the gluten and you get rubber instead of pancakes.
Set a heavy or cast-iron pan over medium-low heat and brush it with a little butter. Low and slow matters more here than usual, because matcha scorches faster than plain batter and turns bitter and brown.
Drop quarter-cup pools of batter into the pan. Wait until bubbles rise and pop across the surface and the edges look dry, then flip once and give it another minute.
Stack and serve hot with butter and maple syrup.
Good to know
- Lumpy batter, lower heat than you think, one flip only. Those three things are the whole recipe.
- Let the batter rest five minutes before cooking if you have the patience. The flour hydrates and the pancakes rise higher.
- Hojicha works beautifully here and is more forgiving of a hot pan.
