Thick Style Matcha Hotcakes
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):
*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.
