How to matcha pancakes with earl grey whip cream

The perfect start to the day with Matcha Pancakes topped with Earl Grey infused Whipped Cream.

50
STEPS
INGREDIENTS

For the tea-infused whipped cream, bring 1/2 cup cream to a light boil. Steep 2 tbsps of DavidsTea Cream of Earl Grey for 15 min. Let it cool, mix 1/2 cup more cream and whip.

For the tea-infused whipped cream, bring 1/2 cup cream to a light boil. Steep 2 tbsps of DavidsTea Cream of Earl Grey for 15 min. Let it cool, mix 1/2 cup more cream and whip.

Melt 1/4 Cup of butter. Add 2 egg yolks and mix.

Melt 1/4 Cup of butter. Add 2 egg yolks and mix.

In a separate bowl, add the separated egg whites. Add in 1 Cup yogurt and 1 Cup milk.

In a separate bowl, add the separated egg whites. Add in 1 Cup yogurt and 1 Cup milk.

In a separate bowl, mix 2 Cups of flour, 1 tbsp of baking powder, 1 tsp baking soda, 3 tbsp sugar, 1 tsp salt and 1 tbsp of Matcha Green Tea.

In a separate bowl, mix 2 Cups of flour, 1 tbsp of baking powder, 1 tsp baking soda, 3 tbsp sugar, 1 tsp salt and 1 tbsp of Matcha Green Tea.

Mix the dry ingredient into the wet mixture and blend until desired consistency.

Mix the dry ingredient into the wet mixture and blend until desired consistency.

Depending on the size of pancakes, it takes about 5 minutes on both sides to fry on med-high. Top with tea-infused whip cream.

Depending on the size of pancakes, it takes about 5 minutes on both sides to fry on med-high. Top with tea-infused whip cream.

  • 2.0c Flour
  • 1.0c Greek Yogurt
  • 1.0c Almond Milk
  • 2.0 Eggs
  • 1/4c Butter
  • 3.0Tbsp Sugar
  • 1.0Tbsp Baking Powder
  • 1.0tsp Baking Soda
  • 1.0tsp Salt
  • 1.0Tbsp Matcha Green Tea
  • 2.0Tbsp Cream of Earl Grey
  • 1.0c Whipped Cream
Edmonton, AB; Toronto, ON
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