There’s nothing like a warm pancake on a cold morning. My father, while he doesn’t cook much, has a curious natural talent for breakfast foods. His pancakes were a common feature on weekend mornings when I was growing up and they always included fresh sliced strawberries and real maple syrup.
I find myself craving warm, butter-fried dough in the winter months. I recently shared my recipe for savory Chive & Sour Cream Waffles with you. In keeping with this theme, here is my recipe for fluffy Matcha Pancakes.
1.5 C flour
2.5 tsp baking powder
1 tsp salt
3 Tbl sugar
1 Tbl matcha powder
.25 tsp ground ginger
.25 tsp ground cinnamon
1 C milk
4 Tbl unsalted butter, melted and cooled (plus more for greasing the pan)
Whisk or sift together all dry ingredients in a medium sized bowl.
Whisk wet ingredients in another medium sized bowl.
Add the dry ingredients to the wet ingredients and gently mix until the batter just comes together. Do not over mix or your pancakes will be flat and dense.
Let batter sit for at least 15 minutes.
Heat a pan on low-medium heat. Melt some butter in the pan. I used my crumpet rings to give these pancakes their uniform shape and height. If you are doing so, be sure to grease the insides of the crumpet rings as well. (Crumpet rings are also great for cooking uniformly shaped eggs.)
Fill the crumpet rings halfway with batter.
When bubbles begin to form on the tops of the pancakes and the bottoms have nicely browned, flip them.
Cook about one more minute or until golden brown.
I mixed together some vanilla yogurt and a few pinches of matcha powder to make a complimentary topping. A small dusting of matcha powder over the pancake stack makes for a pleasing presentation. Real maple syrup or fresh fruit would also work well.