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.
1
Wash the egg and break it into a bowl. Add vanilla sugar and a little salt to the egg.
- 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.
- 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.
- Wheat flour: 120 g
- Baking powder (raising agent): 5 g
- Matcha (green tea powder): 10 g
5
Add 2 tablespoons of vegetable oil to the obtained dough and mix.
- 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.
- Condensed coconut milk: 50 g