These matcha hot cakes are a definite must try recipes! These hot cakes, in addition to being so good, they are also really fun to make!
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The truth is that any recipe with matcha makes me very excited, and this is because of the green color it makes things have. Besides, it must be said, I love the flavor it has.
Now, it must be said that matcha is one of those ingredients that polarizes people. I say that because I have the feeling that it’s one of those ingredients that you either hate or love, and there’s not much in between. There are very few people who feel neutral about it. Either you like it a lot, or it gives you a bit of an icky feeling. What do you think?
This is a super quick and easy hot cake recipe. Everything is done in the same bowl and there is no need to use complicated kitchen utensils, so it is a very simple recipe. And the result are these fluffy pancakes, with lots of air blubbles inside. They are soft and full of flavor!
As you can see in the photos, they grow a lot when cooking, and we love that. They have an absolutely unbeatable texture.
They are great with blueberries as you can see in the photos, or raspberries too. The best thing to do is to add a little honey, because it’s simple sugary and sweet flavor combines very well with the matcha flavor.
If you like this recipe, you have to try our blueberry pancakes, you will fall in love with them, we guarantee it!
Matcha pancakes
Ingredients
- 1 1/2 C (6.87 oz) (195 gr) all purpouse flour
- 3 tbsp matcha powder
- 3 tsp (0.53 oz) (15 gr) baking powder
- 1/2 tsp (0.08 oz) (2.5 gr) salt
- 1 egg, big
- 1/4 C (1.76 oz) (50 gr) white sugar or your sweetener of choice
- 2 tsp (0.33 fl oz) (10 ml) vanilla extract
- 1 1/2 C (12.15 fl oz) (360 ml) milk of your choice
- 2 tbsp (1.05 oz) (30 gr) unsalted butter, melted
- Unsalted butter, for cooking the hot cakes
Instructions
- In a large bowl, sift the flour with the matcha powder, baking powder and salt. Mix with a hand whisk and then make a well in the center of the bowl.
- In the center of the bowl add the egg with the sugar, vanilla extract, milk and melted butter. Beat all the ingredients with the same whisk for 1 minute until smooth and homogeneous.
- Place a large skillet over medium heat with a little butter. Once hot, add 1/4 cup of the pancake batter. Cook for 2 minutes until the surface of the pancake is bubbly and puffs up a bit. Flip and cook for 1 more minute until golden brown. Once ready, place the pancake in a serving dish with a lid to keep it warm.
- To make the rest of the pancakes, repeat the same process until you have approximately 10 pancakes and add more butter to the pan as needed to keep them from sticking. Pancakes can be cooked in batches of 2 depending on their size.
- When all the pancakes are ready, serve with fruit, whipped cream, honey, nutella, or whatever you prefer.
