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Japanese Matcha Pancakes with Honey Drizzle

A plate of fluffy Japanese matcha pancakes stacked high and drizzled with honey. The pancakes have a vibrant green hue from the matcha, topped with fresh berries and a light dusting of powdered sugar. The setting includes a rustic wooden table, a small bowl of matcha powder, a honey jar, and a tea cup in the background. Natural light highlights the softness and texture of the pancakes.

 

Japanese Matcha Pancakes with Honey Drizzle

Ingredients:

  • 1 cup all-purpose flour

  • 1 tablespoon matcha green tea powder

  • 1 tablespoon baking powder

  • 2 tablespoons granulated sugar

  • 1/4 teaspoon salt

  • 3/4 cup milk

  • 1 egg, lightly beaten

  • 1 teaspoon vanilla extract

  • 2 tablespoons unsalted butter, melted

  • Honey or maple syrup, for serving

  • Fresh berries, for garnish

  • Powdered sugar (optional), for dusting

Instructions:

  1. Prepare the Batter: In a large bowl, whisk together the flour, matcha powder, baking powder, sugar, and salt. In a separate bowl, mix the milk, egg, vanilla extract, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.

  2. Heat the Pan: Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with butter or oil.

  3. Cook the Pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles appear on the surface and the edges look set. Flip and cook for an additional 2 minutes, or until golden brown.

  4. Serve: Stack the pancakes on a plate. Drizzle generously with honey or maple syrup and garnish with fresh berries. Dust with powdered sugar if desired.

Tip: For an extra fluffy texture, separate the egg white from the yolk. Beat the egg white to soft peaks and fold it into the batter before cooking.

 

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