The weekend is nigh upon us and don’t we all need a great recipe to start it right? Lazy Saturdays mean you have a little more time to whip up something creative for breakfast! Green eggs and ham? Nah, try matcha pancakes with syrup! There is nothing more delightful than a green tea flavoured sweet treat! Now, if you don’t have any matcha powder on hand, fear not! You can replace the green-hued powder with cocoa powder or even some instant coffee powder for a more smoky, earthy hit.
I served these pancakes with a dollop of Pureharvest’s Organic Rice Malt Syrup, a mild tasting sweetener made using 100% organic brown rice. You can also use honey or maple, just take note that they’re stronger in flavour and might drown out the subtle matcha taste in the pancakes.
Thick & Fluffy Matcha Pancakes
1 1/2 cups self-raising flour
1 tablespoon raw sugar
1 1/2 teaspoons matcha powder
a pinch of salt
1 cup full cream milk
2 egg whites
2 tablespoons butter, melted
- In a large bowl, combine the flour, sugar, matcha powder and salt. Mix well and set aside.
- In a smaller bowl, combine the milk, egg whites and melted butter. Add this to the dry ingredients and mix lightly until the batter is mostly smooth. Let the batter rest for a few minutes.
- Heat a lightly greased frying pan over medium-low heat. Using approximately 1/4 cup for each pancake, pour batter onto pan. Lightly brown both sides.
TIP: When little holes start to form on the surface, carefully flip the pancake over and cook the other side for another minute or so. Remember to re-grease the pan after each pancake is done.
- Serve warm with a drizzle of rice malt syrup.