Matcha pancakes with coconut condensed milk

2 servings

30 minutes

Matcha pancakes with coconut condensed milk are an exquisite blend of tenderness and Eastern charm. The bright green batter, rich in matcha aroma, gives the pancakes a refined taste with a slight bitterness that beautifully contrasts with the sweetness of coconut condensed milk. This recipe is inspired by Japanese traditions where matcha is valued for its health benefits and rich flavor. The finished pancakes are airy and soft, and their subtle vanilla aroma enhances the overall gastronomic ensemble. A perfect choice for a morning breakfast or cozy coffee time, these pancakes can impress even the most discerning gourmets. Serve them warm to fully enjoy the harmony of flavors.

Energy value per serving

• Calories: 604.5
• Proteins: 11.3g
• Fats: 30.5g
• Carbohydrates: 71.1g

Ingredients

• Chicken egg: 1 pc
• Wheat flour: 120 g
• Baking powder: 5 g
• Milk: 100 ml
• Matcha: 10 g
• Salt: to taste
• Coconut condensed milk: 50 g
• Vanilla sugar: 20 g
• Vegetable oil: 2 tbsp

Cooking steps

1. Wash the egg and break it into a bowl. Add vanilla sugar and a little salt to the egg.

   Required ingredients:

   • Chicken egg: 1 piece
   • Vanilla sugar: 20 g
   • Salt:  to taste

2. Whisk the egg with sugar using a fork or whisk.

3. Add warm milk to the bowl and stir.

   Required ingredients:

   • Milk: 100 ml

4. Pour the wheat flour, baking powder, and matcha tea into a bowl and whisk well with a fork or whisk to avoid lumps.

   Required ingredients:

   • Wheat flour: 120 g
   • Baking powder: 5 g
   • Matcha: 10 g

5. Add 2 tablespoons of vegetable oil to the obtained dough and mix.

   Required ingredients:

   • Vegetable oil: 2 tablespoons

6. Place a dry skillet on high heat and heat it up, then reduce the heat to just above medium. Pour 2 tablespoons for each pancake and cook for 1.5 minutes on each side.

7. Serve the ready pancakes with coconut condensed milk.

   Required ingredients:

   • Coconut condensed milk: 50 g