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Strawberry Matcha Pancake

Strawberry Matcha Pancakes

Strawberry Matcha Pancake

If you're looking for something a little different for breakfast, give this Strawberry Matcha Pancake recipe a try. This recipe combines the earthy, slightly sweet flavor of Japanese matcha with the juicy burst of fresh strawberries to create a different spin on breakfast. Not only are these pancakes incredibly fluffy, they also give you a little morning pick me up from the added matcha green tea powder. 

Ingredients:

For the Pancakes:

  • 1 ½ cups all-purpose flour
  • 1 tbsp matcha powder (culinary grade)
  • 2 tbsp sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup milk (or non-dairy alternative)
  • 1 large egg
  • 2 tbsp melted butter (plus extra for the skillet)
  • 1 tsp vanilla extract

For the Strawberry Topping:

  • 1 cup fresh strawberries, sliced
  • Matcha powder for dusting

Cooking Instructions:

1. Prepare the Pancake Batter:

  1. In a medium bowl, whisk together the flour, matcha powder, sugar, baking powder, baking soda, and salt.
  2. In another bowl, combine the milk, egg, melted butter, and vanilla extract. Whisk until well combined.
  3. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix—the batter should be slightly lumpy.

2. Cook the Pancakes:

  1. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter.
  2. Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
  3. Flip the pancake and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.

3. Assemble and Serve:

Stack the warm matcha pancakes on a plate and spoon the fresh strawberries on top. Add a dollop of whipped cream, a drizzle of honey or syrup, and a dusting of matcha powder for some extra flair. Enjoy! 

Contributed by Ray Ibanez, E-Commerce Manager for Plume Ridge Bottle Shop.

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