Green Tea Pancakes Recipe (Matcha)

Flour: The base of the pancake batter, providing structure and texture.

Matcha powder: Adds a unique green tea flavor and vibrant color to the pancakes.

Sugar: Sweetens the batter, balancing the slight bitterness of the matcha.

Baking powder: Helps the pancakes rise and become fluffy.

Salt: Enhances the overall flavor of the pancakes.

Milk: Adds moisture and helps create a smooth batter.

Egg: Binds the ingredients together and adds richness.

Butter: Adds flavor and helps to keep the pancakes tender.

When mixing the wet ingredients into the dry ingredients, be careful not to overmix. Overmixing can lead to tough and dense pancakes. Stir just until the batter comes together and you no longer see streaks of flour. A few lumps are perfectly fine and will ensure your pancakes are light and fluffy.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making the pancakes healthier.

• matcha powder - Substitute with spirulina powder: Spirulina provides a similar green color and is packed with nutrients, though it has a different flavor profile.

• sugar - Substitute with honey: Honey adds natural sweetness and a hint of floral flavor, making the pancakes more aromatic.

• baking powder - Substitute with baking soda and cream of tartar: Mixing baking soda with cream of tartar creates a similar leavening effect as baking powder.

• salt - Substitute with sea salt: Sea salt can enhance the flavor with its mineral content and slightly different taste.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that adds a subtle nutty flavor and is suitable for those who are lactose intolerant.

• large egg - Substitute with flaxseed meal and water: Mixing flaxseed meal with water creates a gel-like consistency that mimics the binding properties of eggs, suitable for vegans.

• melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and adds a slight coconut flavor, making the pancakes rich and moist.

• Allow the pancakes to cool completely on a wire rack. This prevents condensation from forming, which can make them soggy.

• Place a sheet of parchment paper between each pancake to prevent them from sticking together. This is especially useful if you plan to freeze them.

• Store the pancakes in an airtight container or a resealable plastic bag. If using a plastic bag, try to remove as much air as possible before sealing.

• For short-term storage, keep the pancakes in the refrigerator. They will stay fresh for up to 3 days.

• For longer storage, place the pancakes in the freezer. They can be frozen for up to 2 months without losing their flavor or texture.

• When ready to eat, reheat the pancakes in a toaster, toaster oven, or microwave. If using a microwave, place a damp paper towel over the pancakes to keep them moist.

• For an extra touch, consider reheating the pancakes in a skillet with a small amount of butter or oil to regain their crispy edges.

• Oven Method: Preheat your oven to 350°F (175°C). Place the green tea pancakes on a baking sheet in a single layer. Cover them with aluminum foil to prevent drying out. Heat for about 10 minutes or until they are warmed through.

• Microwave Method: Place a stack of green tea pancakes on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on high for 20-30 seconds per pancake, checking to ensure they are heated evenly.

• Stovetop Method: Heat a non-stick skillet over medium-low heat. Lightly grease the pan with a bit of butter or oil. Place the green tea pancakes in the skillet and heat for about 1-2 minutes on each side, or until they are warmed through.

• Toaster Method: If you prefer a slightly crispier texture, you can use a toaster. Simply place the green tea pancakes in the toaster and toast on a low setting. Keep an eye on them to prevent burning.

• Steam Method: For a soft and moist reheating option, use a steamer. Place the green tea pancakes in a steamer basket over boiling water. Cover and steam for about 2-3 minutes or until heated through.

• Mixing bowl: Used to combine and mix the dry ingredients together.

• Mixing bowl: Used to combine and mix the wet ingredients together.

• Whisk: Used to thoroughly mix the dry ingredients and to whisk the wet ingredients.

• Measuring cups: Used to measure the flour and milk accurately.

• Measuring spoons: Used to measure the matcha powder, sugar, baking powder, and salt accurately.

• Non-stick pan: Used to cook the pancakes without them sticking to the surface.

• Spatula: Used to flip the pancakes once bubbles form on the surface.

• Small bowl: Used to melt the butter before mixing it with the wet ingredients.

• Stove: Used to heat the non-stick pan to the correct temperature for cooking the pancakes.

Pre-measure ingredients: Measure and prepare all ingredients in advance to streamline the cooking process.

Use a blender: Combine the wet ingredients in a blender for a quick and smooth mixture.

Make a large batch: Double the recipe and freeze extra pancakes for a quick breakfast later.

Non-stick pan: Use a good quality non-stick pan to reduce the need for greasing and make flipping easier.

Preheat the pan: Ensure the pan is properly preheated to cook pancakes faster and more evenly.