Matcha Green Tea Pancakes with Coconut Whipped Cream

Indulge in a delightful fusion of traditional pancake comfort with the vibrant flavors of matcha green tea. Not only do these pancakes offer a stunning visual appeal, but they also provide a boost of antioxidants and a gentle bitterness that pairs beautifully with sweet coconut whipped cream. The recipe is simple to follow, making it an excellent choice for a special breakfast or brunch treat. Each fluffy bite brings together the best of Japanese and Western flavors in a harmonious blend.

Ingredients

• 1 cup all-purpose flour
• 2 Tbsp matcha green tea powder
• 1/4 cup sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 whole egg
• 2 Tbsp butter, melted
• 1 tsp vanilla extract
• 1 can coconut cream, chilled
• 2 Tbsp powdered sugar

Instructions

1. In a mixing bowl, combine the all-purpose flour, matcha green tea powder, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until well blended.
3. Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
4. Preheat a non-stick pan over medium heat and lightly grease it with butter.
5. Using a ladle or measuring cup, pour 1/4 cup of batter onto the pan for each pancake, spacing them evenly.
6. Cook until bubbles form on the surface and the edges look set, then carefully flip using a spatula.
7. Cook for an additional 1-2 minutes until the pancakes are golden brown and cooked through.
8. To prepare the coconut whipped cream, scoop the solidified coconut cream from the can into a mixing bowl, leaving the liquid behind. Add the powdered sugar.
9. Whip the coconut cream and powdered sugar together using an electric mixer on medium speed until fluffy and smooth.
10. Serve the warm pancakes stacked on a plate with a generous dollop of coconut whipped cream on top.

Keywords: Matcha, Green Tea, Pancakes, Breakfast, Japanese

Spice Rack: Matcha Powder, Salt, Vanilla Extract

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