Other Electric Products Recipes

Thick Style Matcha Hotcakes

Japanese hotcakes are generally thicker and fluffier than our usual pancakes, and are often enjoyed as a meal or snack. We added matcha green tea powder for its unique rich taste.


Ingredients (makes approx. 4 pancakes):
Pancake Batter: 

  • 2 tsp. matcha powder
  • 4 Tbsp. sugar
  • 1 cup all-purpose flour 
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/8 tsp. salt 
  • 3/4 cup buttermilk 
  • 1 large egg, lightly beaten 
  • 1 tsp. vegetable oil
 Matcha Syrup:

  • 1 Tbsp. sugar 
  • 1 tsp. matcha powder 
  • 3 Tbsp. light corn syrup
Whipped Cream: 

  • 1 cup heavy cream
  • 3 Tbsp. sugar 
  • 1/2 tsp. vanilla extract  
Topping (optional): 

  • Fruit of your choice 

*This recipe was developed for the Gourmet d'Expert® Electric Skillet (EP-RAC50). Adjustments may be necessary when using other models.

1

Make pancake batter. In a large bowl, combine matcha powder and sugar for pancake batter. 
2

Add all-purpose flour, salt, baking powder and baking soda to the bowl and mix well.
3

Add buttermilk and egg. Whisk gently until just combined (do not over-mix).
4

Turn the Gourmet d’Expert® Electric Skillet and set temperature to 320°F. When the pilot lamp turns off, use a heat resistant brush and apply vegetable oil to hot plate. Pour about 1/2 cup batter per pancake onto the center of the skillet.
5

Cook until the edges are set and bubbles form on the surface - about 2-3 minutes. Flip the pancakes and cook for 1-2 minutes, or until cooked through.
6

Make matcha syrup. In a small heat resistant pitcher, place sugar and matcha powder for syrup, and combine well. 
7

Add light corn syrup then mix well. 
8

Heat in microwave oven about 30 seconds at high or until it starts to boil. Stir to dissolve sugar and set aside.
9

Make whipped cream. In a large bowl, place all ingredients for whipped cream. Whisk until stiff peaks form.
10

Top pancake with whipped cream, matcha syrup and fruit. Serve immediately.
11

Enjoy.

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