
Strawberry Matcha Pancakes

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:
- In a medium bowl, whisk together the flour, matcha powder, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the milk, egg, melted butter, and vanilla extract. Whisk until well combined.
- 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:
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter.
- 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.
- 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.