Matcha Pancakes
Ingredients
Matcha Pancakes
- YOTSUBA Buttermilk Pancake Mix
- 150g
- Egg
- 1 (medium)
- Hokkaido YOTSUBA Milk
- 100ml
- Salad Oil
- 13 g (1 tablespoon)
- Matcha Powder
- 10g
- Kanoko Beans (Sweetened Beans)
- As needed
Your choice of toppings
- Fresh Cream
- As needed
- Anko (Red Bean Paste)
- As needed
Dairy products to use | Milk, fresh cream, buttermilk pancake mix |
---|---|
Prep. time | - |
Portion | 4 pancakes |
Calories | - |
Instructions
- In a bowl, mix the egg and Hokkaido YOTSUBA Milk.
- Add YOTSUBA Buttermilk Pancake Mix and matcha powder. Stir until no lumps remain.
- Add kanoko beans and stir.
- Add salad oil, and stir until an even consistency is reached throughout.
- Let the batter rest at room temperature for about 5 minutes.
- Add salad oil into a preheated frying pan (separate amount from the salad oil listed as an ingredient). Place the frying pan on a damp cloth to slightly cool it.
- *
- If using an electric hot plate, preheat on low (150 ℃). Once the hot plate has reached a stable temperature, begin cooking.
- Pour in the batter. As a guideline, 1 tablespoon (about 13 g) of batter will make a pancake about 6 cm in diameter.
- Once large bubbles form on the surface (after about 1½ to 2 minutes), flip and cook for about 1 minute more.
- To serve, top the pancakes with whipped YOTSUBA Pure Fresh Cream, anko, and your choice of other toppings.