Matcha Almond Pancake (again) 抹茶アーモンドパンケーキ

Having just come back from Japan, when we saw this recipe for matcha green tea pancakes on the Washington Post web site the word matcha caught our attention and we decided it was a “must-make” for breakfast recipe. But as I was writing this up, I happened to search our blog and found out we had already made these and posted this exact recipe 2 years ago. It turns out this was just another one of the green pancakes collection we had previously presented.  Apparently, WP posted the exact same recipe used 2 years ago again and we did not realize it. In any case, this was a pretty good pancake. We definitely tasted matcha green tea flavor.  As before my wife made the batter and I cooked the pancakes using 4 small non-stick frying pans (picture #2).

Ingredients: (we doubled the recipe this time making 7 pancakes, picture #3, two were already served)
1cup whole-wheat pastry flour or all-purpose flour
1 cup almond flour
4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoon matcha
2 cup buttermilk
2 large egg
2 tablespoon neutral oil
4 teaspoons vanilla extract

Butter and Maple syrup, for serving

Directions:
In a medium bowl, thoroughly whisk together the pastry flour, almond flour, baking powder and salt until combined. Sift the matcha into the mixture and whisk again to thoroughly combine.

In another medium bowl, whisk together the milk, egg, oil and vanilla until combined. Add the milk mixture to the flour mixture and stir just to combine. Do not overmix; it’s okay if there are some small lumps. Let the batter hydrate for 5 to 10 minutes.

Heat a large nonstick skillet or griddle over medium-high heat until hot. (To test, drop a dime-size amount of batter into the skillet and if it starts to bubble and brown right away, the pan is ready.)

Ladle the batter into the skillet. Cook until bubbles form on the top and the underside is nicely browned, about 2 minutes (#2), then flip and cook until browned on the other side, and cooked through, 2 minutes more (#3). Adjust the heat as necessary to prevent the pancakes from browning too fast before they’re cooked through. Serve with maple syrup.