Easy and fast breakfast recipe. Known for their eye-catching vibrant green color and subtle earthy flavors, these pancakes offer a unique twist to your morning routine. Enhanced with the sweetness of white chocolate chips and a drizzle of honey, this dish balances sophistication with comfort. Ideal for a leisurely breakfast or a special brunch, these pancakes are sure to impress with their exquisite taste and visual appeal.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp matcha green tea powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cups buttermilk
- 1 large egg
- 2 tbsp melted butter plus extra for cooking
- 1/2 tsp vanilla extract
- 1/2 cup white chocolate chips
- Honey for drizzling
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, matcha powder, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, beat the buttermilk, egg, melted butter, and vanilla extract until well combined.
- Make Pancake Batter: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
- Add Chocolate Chips: Gently fold in the white chocolate chips into the batter.
- Cook Pancakes: Heat a non-stick skillet or griddle over medium heat and brush with a little butter. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2 minutes or until golden and cooked through.
- Serve Warm: Serve the pancakes hot, topped with a drizzle of honey.
Notes
- Matcha Quality: Use a high-quality ceremonial grade matcha for a brighter color and a smoother flavor.
- Avoid Overmixing: To keep pancakes fluffy, mix the batter until just combined.
- Consistent Heat: Maintain a consistent medium heat to prevent the pancakes from burning.
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