To make matcha buttermilk pancake, first make the pancake batter. Measure all DRY ingredients: flour, baking powder, baking soda, sugar and salt.
Whisk together all DRY ingredients in a large bowl.
Prepare all WET ingredients: egg, buttermilk and melted butter.
Lightly beat the egg.
Add the melted butter and buttermilk.
Whisk together the WET egg mixture until well mixed.
Pour the WET egg mixture into the DRY flour mixture.
Make a well in the centre of the DRY flour mixture in the bowl.
Pour in the WET egg mixture.
Stir with a rubber spatula until JUST combined. Do not OVERMIX.
Prepare the matcha green tea powder according to preference.
Add the matcha green tea powder into the pancake batter. You can actually add the matcha powder together in the DRY Flour mixture in step 1.
Lightly stir the pancake batter. The batter is now ready for the frying pan.
To fry the matcha buttermilk pancake, first heat up a frying pan over medium heat. Using a pastry brush, lightly brush the pan with melted butter.
Using a small ladle, spoon pancake batter onto the hot pan. Cook until bottom of pancake is brown and bubbles appear on top of pancake, about 3 minutes.
Flip the pancake and cook until the other side is lightly browned, another 2 minutes.
And you're done! Arrange the pancakes on serving plate and serve hot with butter and jam.
These are lovely bright green pancakes with a subtle hint of green tea flavour!
- 1.0c All-purpose flour (130g)
- 1.0tsp Baking powder
- 0.0tsp Baking soda
- 2.0Tbsp Sugar (28g)
- 1.0 Egg, lightly beaten
- 1.0c Buttermilk (240ml)
- 3.0Tbsp Butter (40g), melted
- 2.0tsp Matcha green tea powder