Talida Bakes

The matcha pancakes were a last minute idea. I’d heard of matcha waffles, matcha donuts, so I thought, why not pancakes? Of course, it wasn’t until after I made them did I Google and find several examples online. I used an old pancake recipe I had and added in a little bit of matcha. I intended to eat these like regular pancakes with butter and maple syrup so I wasn’t too experimental with the recipe. It made for a decent slight change in pancakes, but there’s definitely room for more creativity.

This month passed by so fast. I had great plans for Matcha Month, but there were a few more recipes I didn’t get around to completing. I’m sure you all have experienced something similar, when life just gets so busy. So busy we forget to breathe, to enjoy life. I was reminded today that being more mindful and intentional with how I spend my time actually settles those feelings of being too busy. These pancakes were made and enjoyed with all that in mind, and it made for a great Saturday morning to kick off the day. I hope this will be a good reminder to myself to keep that in practice.

Matcha Pancakes

Ingredients:
1 cup flour
1 1/2 tablespoons matcha
2 teaspoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1/4 cup milk
1 large egg
2 tablespoons butter, melted
additional butter, for griddle and serving

Directions:
1. Mix dry ingredients in medium bowl. Pour milks into separate bowl, whisk in egg and melted butter.
2. Dump wet ingredients into dry ingredients all at once; whisk until just mixed.
3. Heat griddle or pan over strong medium-high heat. Coat with butter, and when a drop of water dances on the pan, pour batter onto griddle, about 1/4 cup at a time.
4. When pancake bottoms are brown and top surface starts to bubble (2-3 minutes) flip cakes and cook until remaining side has browned (1-2 minutes). Re-butter the pan and repeat for next batch of pancakes.