Author Notes
I took my go-to recipe for pancakes from The New Best Recipe and added matcha for a twist on this American classic. I like to use Lupicia's matcha powder for baking, which is less expensive than the drinking-grade matcha and has a beautiful bright green color. 1 tablespoon is a good place to start but, depending on the quality of matcha you use, can be adjusted accordingly. —HumbleBean
Ingredients
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3 tablespoons
unsalted butter
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1 tablespoon
lemon juice
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2 cups
whole milk
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1 3/4 cups
unbleached all-purpose flour
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1 to 1 1/2 tablespoons
matcha
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2 tablespoons
sugar
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2 teaspoons
baking powder
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1/2 teaspoon
baking soda
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1/2 teaspoon
salt
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1
large egg
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1-2 teaspoons
vegetable oil
Directions
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Preheat oven to 200 degrees. Melt the butter over low heat and set aside to cool. In a medium bowl, whisk together milk and lemon juice and set aside.
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Over a medium sieve set in a large bowl, combine flour, matcha, sugar, baking powder, baking soda, and salt and sift into the bowl and set aside. Whisk the egg into the milk mixture to until combined and pour over the dry ingredients. Very gently stir until only small lumps remain. Be careful not to overmix.
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Heat a nonstick skillet over medium heat. Add the oil and brush to coat as evenly as possible. Pour batter onto the skillet and cook until the edges look dry and the bottom is browned, about 1½ to 2 minutes. Flip and cook for 1 to 1½ minutes more. Place cooked pancakes on an oven-proof plate in the oven to keep warm while cooking the remaining pancakes.
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