1/4C (1.76 oz) (50 gr)white sugar or your sweetener of choice
2tsp (0.33 fl oz) (10 ml)vanilla extract
1 1/2C (12.15 fl oz) (360 ml)milk of your choice
2tbsp (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.