Matcha Pancakes


I am not a pancake kinda guy, I am more of a waffle guy. Due to a request from one of my Instagrammers, I decided to create something special outta pancakes. Little did I know that it will end up like this. I was really just thinking of a dorayaki theme along the line, but somehow I improvised during the process and this happened.

This pancake batter is from Rose Levy Beranbaum; I added matcha powder as per requested. I love how fluffy, light and airy the pancakes are. Some called these Soufflé Pancakes as the eggs are separated into yolks and whites, then incorporated in different stages. I also browned my butter for added funky flavors too.

In case you are wondering, I purchased all my Japanese ingredients from Zairyo. If you are residing in Singapore, please do check them out; they offer authentic airflown Japanese ingredients at reasonable prices. That's where I purchased my high quality matcha powder, adzuki beans and the edible sakura flowers. I really hope you give this recipe a try and indulge in some stacking layers of anko and pancakes.

Ingredients:

(Serve 4)

  • Cake Flour, 227g

  • Baking Powder, 20g

  • High Quality Matcha Powder, 10g

  • Salt, 1/2 TSP

  • Egg Yolks, 4

  • Buttermilk, 484g

  • Egg Whites, 4

  • Cream of Tartar, 1/2 TSP

  • Unsalted Butter Browned, 57g

  • Anko, 1 Recipe

  • Edible Sakura, For Decoration (Optional)

  • Pure Honey, A Few Drizzle

Equipment:

  • Cast Iron Skillet / Pan

  • Hand Mixer

  • English Muffin Rings

Directions:

  1. Please visit my "How To Make Koshian" page for the anko recipe.

  2. In a large mixing bowl, mix cake flour, baking powder, matcha powder and salt until well combine.

  3. Mix, mix, mix.

  4. In another small bowl, lightly whisk together egg yolks and buttermilk.

  5. In another small bowl, using a hand mixer, whisk egg whites and cream of tartar until stiff peaks form.

  6. Gradually add yolk mixture into flour mixture, while mixing with a fork.

  7. *Do not over-mix. The mixture should be slightly lumpy.*

  8. Gently stir in the melted butter.

  9. *In a skillet over medium-low heat, add butter. Once it start to melt, keep an eye on it, as it can go from browning to burning very fast. Once it start to become dark brown, remove from heat. Transfer into a measuring cup over a weighing scale. If the weight is reduced, add in more water till it reached 57g. Set aside to cool slightly before incorporating.*

  10. Using a spatula, scoop 1/3 of the egg white mixture into the yolk-flour mixture.

  11. Gently fold in the egg whites.

  12. Do not over-mix.

  13. Repeat the process until all the egg white mixture are fully folded in.

  14. Pass the batter thru' a fine sieve and into a large bowl.

  15. Discard any residue.

  16. Cover with cling film and chill in the fridge overnight.

  17. The next day, grease muffin rings with butter.

  18. In a large sauce pan, over medium-low heat, place in the muffin rings.

  19. Scoop 1/4 cup of batter into the rings.

  20. Once the edges start to turn brown and bubbles start to form, flip and remove the muffin rings.

  21. Cook the other side for about 1 min.

  22. Remove from heat and transfer into wire cooling rack.

  23. Repeat the process for the remaining pancakes.

  24. To assemble, place one pancake onto serving plate.

  25. Scoop the anko onto the pancake, follow by another pancake, another layering of anko and lastly another pancake.

  26. Decorate the top with sakura flowers if you are using.

  27. Lastly, drizzle honey over the top.

  28. Repeat the process for the remaining pancakes.

  29. Serve immediately.

#pancakes #anko #matcha #indulgence

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