Matcha Green Tea Pancakes and Coconut Whipped Cream

Elevate your breakfast game with these Matcha Green Tea Pancakes. These extremely soft, fluffy pancakes will make all of your pancake dreams come to life.

Course Breakfast

Cuisine Japanese

Prep Time 15

Cook Time 20

Total Time 35

Servings Pancakes

Calories 207kcal

Author Takes Two Eggs

Ingredients

Matcha Pancakes

1.5 cups 386 g Milk
2 tbsp 24 g Matcha powder
1 Large egg
2 tsp 8g Vanilla extract
2 cups 300 g All-Purpose flour
¼ cup 62 g Granulated sugar
1 tsp 4g salt
¼ tsp 1g Baking soda
1 tbsp 12 g Baking powder
2 tbsp 24 g Unsalted butter (melted)

Coconut Whipped Cream

13 oz can Full Fat Coconut Milk
1 tbsp 12 g powdered sugar
1 tsp 4 g vanilla

Instructions

Microwave milk for 1 minute. Steep in two tea bags of green tea and cover with plastic for 10 minutes.
After 10 min, whisk the matcha in the milk until no clumps remain.
Whisk in the egg and vanilla extract.
In a separate bowl whisk in flour, sugar, salt, baking soda, baking powder.
Whisk the dry flour mixture with wet egg mixture, then pour and mix in melted butter.
Whisk until everything is combined. It is okay to leave a few lumps. The batter will have a thick and creamy consistency. If the batter is too thick fold in a few tablespoons of milk to reach desired consistency.
Let the batter sit for five minutes
Preheat medium skillet over medium heat and lightly grease pan with oil on a paper towel.
Cook a test pancake by placing 1/4 cup of batter and cook for 2-3 min or until golden brown. Usually when the bubbles begin to release.
Flip and then cook for another 1-2 minutes. (1 flip is ideal for the fluffiest pancakes)
For the coconut whipped cream: refrigerate the can until cold for at least 4 hours.
Chill the mixing bowl in the refrigerator or freezer for 20 min.
Open the can and scoop out the hardened cream leaving the water behind.
Use a hand mixer and mix the cream until fluffy. Then add in the powdered sugar and vanilla until fluffy.

Notes

Do not over-mix the pancake batter. Make sure to leave the small lumps in the batter. If you over-mix until the batter is smooth, the gluten will develop from the flour in your batter making the pancakes chewy instead of fluffy.
Rest the batter for 5 minutes and use it within 1 hour. 5 minutes will give the leavening agents to start working and give your pancakes that extra rise. You should not wait longer than an hour.
Fry in a saute pan or a griddle on medium heat. If you don't have a griddle, use a wide heavy-bottomed pan. If you use a pan that is too thin, your pancakes will burn. You also need a pan that is wide enough to give you enough room to flip your pancakes.
Cook with clarified butter or vegetable oil. Dip a paper towel in vegetable oil or clarified butter and lightly grease the pan.
Don't flip too early. You should try to avoid flipping when you see bubbles. Only flip when the bubbles begin to pop and form holes that say open on top of the pancake.
Make tester pancakes first. This is to gauge the heat and practice your flipping.

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