Matcha Pancake Stack (American Style Fluffy with Honey Yogurt)

teas.co.uk · 25 min · Serves 2 to 3 (makes 8 pancakes)

You'll need

• For the matcha buttermilk infusion (start 10 min ahead):
• 1 Twinings Matcha pyramid tea bag
• 240ml buttermilk, warmed to 50 degrees
• For the pancake batter:
• 2 large eggs, lightly beaten
• 30g unsalted butter, melted and cooled
• 1 teaspoon vanilla bean paste
• 200g plain flour
• 2 teaspoons baking powder
• 1 teaspoon bicarbonate of soda
• 30g caster sugar
• 1/4 teaspoon fine sea salt
• For the topping:
• 200ml full fat Greek yogurt
• 1 tablespoon clear honey, plus extra for drizzling
• 150g mixed fresh berries (strawberries, blueberries, raspberries)
• 2 tablespoons maple syrup
• For cooking:
• 15g unsalted butter, for greasing the pan between batches
• A heavy based non stick frying pan (24cm diameter)

Method

1. Make the matcha buttermilk first. Warm the 240ml of buttermilk in a small pan over very low heat to 50 degrees (just hot to the back of a finger; the buttermilk should not steam). Take off the heat. Snip the Twinings Matcha pyramid bag open with kitchen scissors and tip the contents into the warm buttermilk. Whisk with a small whisk for 30 seconds to dissolve the matcha; the buttermilk will turn a soft jade green with visible green tea leaf pieces floating.
2. Strain the matcha buttermilk through a fine sieve into a clean bowl, pressing with the back of a spoon to extract the liquid. Discard the leaves left in the sieve. Cool the strained buttermilk to room temperature, about 10 minutes; warm buttermilk plus baking powder reacts in the bowl before the pancakes hit the pan.
3. In a small jug, whisk the 2 lightly beaten eggs with the cooled 30g of melted butter and the 1 teaspoon of vanilla bean paste.
4. In a large mixing bowl, sift together the 200g of plain flour, the 2 teaspoons of baking powder, the 1 teaspoon of bicarbonate of soda, the 30g of caster sugar and the 1/4 teaspoon of fine salt.
5. Pour the cooled matcha buttermilk and the egg mixture into the dry ingredients. Fold gently with a wooden spoon until just combined; do not over mix. Small lumps in the batter are correct; over mixed batter gives tough pancakes.
6. Heat the heavy based non stick pan over low medium heat. Drop a small piece of butter (about 2g) into the pan to grease.
7. Spoon 2 tablespoons of batter into the pan for each pancake; the pan should hold 2 to 3 pancakes at a time depending on size. Cook for 2 to 3 minutes on the first side until small bubbles appear on the surface and the underside is deep golden. Turn and cook for another 2 minutes on the second side.
8. Transfer the cooked pancakes to a warm plate. Re grease the pan and repeat until all 8 pancakes are cooked. Keep the cooked pancakes warm under foil while the rest cook.
9. While the pancakes cook, mix the topping: stir the 1 tablespoon of clear honey into the 200ml of Greek yogurt in a small bowl. Slice the strawberries; the blueberries and raspberries go in whole.
10. To plate: stack 3 to 4 pancakes per portion on a small plate. Top each stack with a generous spoon of honey Greek yogurt, scatter fresh berries across the top and drizzle 1 tablespoon of maple syrup over the whole stack. Drizzle a small extra spoon of honey for finishing if wanted. Serve immediately with a side cup of plain Twinings Matcha.

Recipe: https://teas.co.uk/recipes/biscuits/matcha pancake stack american style fluffy with honey yogurt/