Yotsuba Recipes

Matcha Pancakes

Matcha Pancakes

材料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 -

作り方Instructions

  1. In a bowl, mix the egg and Hokkaido YOTSUBA Milk.
  2. Add YOTSUBA Buttermilk Pancake Mix and matcha powder. Stir until no lumps remain.
  3. Add kanoko beans and stir.
  4. Add salad oil, and stir until an even consistency is reached throughout.
  5. Let the batter rest at room temperature for about 5 minutes.
  6. 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.
  7. Pour in the batter. As a guideline, 1 tablespoon (about 13 g) of batter will make a pancake about 6 cm in diameter.
  8. Once large bubbles form on the surface (after about 1½ to 2 minutes), flip and cook for about 1 minute more.
  9. To serve, top the pancakes with whipped YOTSUBA Pure Fresh Cream, anko, and your choice of other toppings.

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