Matcha Pancakes

Super easy and quick to prepare, these Matcha pancakes will be the star of your weekend breakfasts and brunches. And your little ones will love them!

Our favourite: try them with a little homemade whipped cream and a drizzle of honey. Absolutely delicious!

For 2 to 3 people / 6 pancakes:

• 1 beaten egg

• 5cl of milk

• 15g of butter

• 50g of flour

• 1/2 teaspoon of baking soda (or baking powder)

• 10g of vanilla sugar

• 10g of icing sugar

• 1 dessert spoon of IRO Matcha for Cooking

• A little vegetable oil to grease the pan

• Melt the butter over a low heat and then leave it to cool a little.

• Beat the egg in a mixing bowl and then add the milk and butter

• Sift the flour, Matcha tea, baking soda (or powder), vanilla sugar and icing sugar together gradually into the mixture, whisking until you have a smooth paste.

• Use kitchen paper or a baster to grease a non-stick frying pan evenly with a little oil. Place over a medium heat and, once it is hot, spoon one small dessert spoonful of mixture into the pan per pancake (you should have enough for 6).

• Cook for 1 to 2 minutes until little bubbles form on the surface, then turn them over to cook for another minute or so.

• You can prepare all the pancakes one after another and pile them up on a plate for serving. Enjoy them straight away.

Our recommendation: use a circular cookie cutter in the pan to obtain perfectly round pancakes!