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ZOI Matcha
ZOI Matcha
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Matcha pancakes

Green pancakes that taste of tea, not food colouring. The secret lies in sifting the matcha into the flour while both are dry.

Matcha pancakes

Preparation

10 min

Cooking

15 min

Total

25 min

Servings

2

Level

Easy

Matcha in pancakes does two things at once: it adds a colour that no amount of spinach can match, and a slightly dry, tea-like note that saves the batter from being bland. There’s just one condition — the powder must be mixed in evenly. If added to wet batter, matcha clumps together into bitter, dark-green patches; if sifted dry with the flour, it disappears completely into the batter. For baking, use culinary-grade matcha: its stronger flavour profile cuts through the milk, eggs and other ingredients, whereas ceremonial-grade matcha simply gets lost in the pan.

Ingredients

  • 130 g wheat flour

  • 4 g culinary matcha (2 level teaspoons)

  • 2 eggs

  • 300 ml milk (plant-based is fine)

  • 1 tbsp sugar

  • a pinch salt

  • 1 tbsp clarified butter for frying

Preparation

  1. 1

    Sift the flour and matcha into a bowl. This step is crucial — when dry, the powder mixes perfectly into the flour and won’t form lumps in the wet batter.

  2. 2

    Add the eggs, sugar, salt and half the milk. Mix into a thick, smooth paste — it’s easiest to break up any lumps whilst the mixture is still thick.

  3. 3

    Pour in the rest of the milk and stir until the mixture has the consistency of thick cream. Leave to stand for 15 minutes: the flour will swell and the pancakes won’t tear.

  4. 4

    Heat the frying pan over a medium heat — no higher. If the heat is too high, the matcha turns brown and loses both its colour and flavour; a green pancake needs slightly gentler heat than a normal one.

  5. 5

    Fry the thin pancakes for 1–2 minutes on each side, until the edges start to curl up. The first one is just to get the hang of it — that’s how it’s meant to be.

  6. 6

    Serve with cream cheese and honey, or with fruit. Sweet, creamy accompaniments complement the dry notes of matcha best.

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