Matcha Pancakes with White Chocolate Sauce
Matcha Pancakes drizzed with white chocolate? You bet!
My earliest memories of pancakes was when I was around nine. After insistent nagging on my part, my mother let me tag along with her to a local greasy diner where she ordered us a plate of hot and fluffy pancakes. For me, it was love at first bite. Since that day, pancakes has become one of my favorite things to eat. In fact, you'll find me ordering pancakes not only for breakfast, but sometimes even for dinner. I know it sounds crazy, but it's true.
Once again, I found myself with an intense carving for pancakes, a craving I knew all too well. I was having major pancake withdrawals. I succumbed to my cravings and decided to make a personal favorite-Matcha Pancakes with White Chocolate Sauce. I've always wanted to incorporate matcha ( powdered green tea ) into pancakes, not only for its numerous health benefits, but also for it's pleasantly fragrant flavor. Through trial and error, I finally came up with a recipe worthy of sharing.
The matcha powder is incorporated into the pancake batter while the white chocolate sauce complements the slight bitterness of the green tea. Dusting it with powdered sugar, a sprinkling of strawberries and a squeeze of lemon brings the complex tastes together in perfect harmony. Maple syrup is optional.
Photo credit-Shinichi Mine
- Prep time: 15 min
- Cook time: 10 min
- Ready in: 25 min
- Yields: 3-4 servings
- 1 cup flour
- 2 teaspoon matcha powder
- pinch of salt
- 1 egg
- 2 tablespoon plain yogurt
- 1 cup milk
- pat of butter
- White Chocolate Sauce:
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
- 1/2 lb white chocolate chopped
- 1 teaspoon vanilla extract
- Optional toppings:
- powdered sugar
- diced strawberries
- squeeze of lemon
- To make the white chocolate cream, put cream and butter in a saucepan.
- Heat over low heat until butter melts and cream comes to simmer stirring constantly.
- Pour hot cream over chocolate in a bowl. Stir until chocolate is melted and smooth.
- Stir in the vanilla. Put aside.
- To make the pancakes, add flour, matcha powder and salt into a bowl. Stir until combined.
- Crack egg into the bowl. Add yogurt and milk. Whisk to combine well.
- Place a frying pan over medium heat and add a little butter.
- Using a ladle, pour a little mixture into the pan.
- Cook for 2-3 minutes on one side. Flip and cook the other side for a minute or so.
- Slide pancake onto a warmed plate and keep warm while you finish cooking the rest of the pancakes.
- Drizzle the white chocolate sauce over the pancakes. Sprinkle with powdered sugar and strawberries.
- Drizzle with lemon juice for added tartness if you like.
High-quality matcha is worth the extra price and Ryu Mei is harvested in Kyoto, where the best green tea leaves can be found. Just a little goes a long way. Drink it daily as a super-healthy refreshing drink or use a little in your cooking for a boost of antioxidants and flavor.
Ever since I purchased my first ceramic frying pan last summer, the only regret I have is that I didn't buy one sooner. I can't believe how much easier it is to cook with it, not to mention the ease of cleaning after use. 100% PTFE and PFOA free so it's absolutely safe without harmful toxins.
What I love about this pancake cookbook is that it includes not only the sweet side of my favorite food, it has recipes for those that like savory ones. Some standouts include ginger pear, chai tea and chocolate pistachio pancakes. Savory ones include gouda potato pancakes, duck-fat pancakes, and kimchi fritters. Your standard pancake recipes can be found as well as tips on making the perfect pancakes every single time.