MATCHA PANCAKES RECIPE

Healthy Pancakes

Enjoy this healthy recipe! We used less sugar and less oil but also used
buckwheat flour. It is well-known that buckwheat flour contains slow carbs which fill you up for hours without making you feel hungry. Enjoy making it with your friends or loved ones. You can put honey, maple syrup or anything you like on top of these fluffy pancakes. We made a short video for you to keep it simple and relaxing. Follow the instruction's step by step, and you will be sure your pancakes will be a success.

What is Matcha?

Matcha green tea is a finely ground powder of green tea leaves. The matcha green tea plants used for matcha are shade-grown before harvest and are hand picked after. In Japanese matcha, the veins and stems are also removed and therefore this matcha is adoptive as a higher grade. The green tea leaves produce caffeine and when making matcha the right way it comes together with antioxidants which serve many health benefits. 

History of Pancakes

Pancakes have been found in many cultures, and the first recipes were found some 30 000 years ago in the stomachs of our ancestors. In Ancient Greece pancakes were made with wheat flour, olive oil, honey and milk.  

In East Europe pancakes are considered as a symbol of the sun and making pancakes is a national holiday to celebrate the end of winter (Maslenitsa, also called "pancake week")

Ingredients

• 1 cup (125g)self-raising flour
• 2 tspMatcha green tea powder
• a pinchsalt
• 1egg
• 2 tbsplain yoghurt
• 1 cup (250ml)milk
• small knobbutter

1. Add 125g of self-raising flour, 2 teaspoons of matcha green tea powder and a pinch of salt into a deep bowl. Stir until combined.
   
   
2. Crack an egg into the bowl, add 2 tablespoons of yoghurt and a splash of milk and whisk until you have a thick paste.
   
   
3. Gradually add the rest of the milk (250ml) a little at a time while constantly whisking. I've found that when I add the milk slowly, the batter is less likely to form lumps.
   
   
4. Place a large frying pan over a medium heat and add a small knob of butter.
   
   
5. Ladle out a little of the mixture into the pan. I usually make four small pancakes at once, but you could make larger pancakes, one at a time, instead.
   
   
6. Fry each pancake for a minute or so, then turn or flip to cook the other side. Once both sides have coloured, slide the pancakes out onto a warm plate. Continue until all the batter has been used.
   
   
7. Divide the pancakes between plates and drizzle with maple syrup or honey and lemon juice. Sprinkle a small amount of matcha over and serve immediately.