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.
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
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.