A beautiful bag of Lupicia matcha sits in my freezer. I’ve baked with it on occasion, but each time I’ve walked away unsatisfied, thinking the end product never lived up to the irresistibly delicious thing I imagined. Matcha’s delicate flavor makes it challenging to incorporate into a recipe. Other flavors can easily dominate or the matcha can be very bitter. Finding the balance is tricky.
But last night I couldn’t fall asleep because of a vision of matcha pancakes. I hoped the pairing would be complimentary because pancakes have a slight sour quality that could parallel the tinge of bitterness from the green powder. In the morning, I took my go-to recipe for pancakes and began experimenting. These cakes are light and fluffy with a hint of matcha—a slight twist to a conventional American breakfast.
Here’s the recipe, but you matcha lovers—feel free to adjust according to your preferences!
Adapted from The New Best Recipe
Makes 4 to 6 servings
3 Tbsp. unsalted butter
1 Tbsp. lemon juice
2 cups milk
1-3/4 cups unbleached all-purpose flour
1 Tbsp. matcha powder
2 Tbsp. sugar
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 large egg
1–2 tsp. vegetable oil
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.
Over a medium sieve set in a large bowl, combine flour, matcha, sugar, baking powder, baking soda, and salt and sift into the bowl. 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.
Heat a nonstick skillet over medium heat. Add the oil and brush to coat as evenly as possible. Pour 1/4 cup of the batter onto the skillet and cook for 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.
Serve with butter and maple syrup.