Matcha Pancakes with Kuromitsu
User Reviews
5.0
6 reviews
Excellent
Matcha Pancakes with Kuromitsu
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These Matcha pancakes drizzled with Japanese black syrup are not only a gorgeous shade of green, they taste amazing!
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Ingredients
For kuromitsu syrup
- 100 grams kokutou sugar (or other raw sugar like muscavado)
- 100 grams granulated sugar
- ¼ cup water
For matcha pancakes
- 130 grams all-purpose flour (about 1 cup)
- 1 tablespoon matcha
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 2 tablespoons cultured unsalted butter
- 1 large egg
- ¾ cup whole milk
- ½ cup PLAIN yogurt
- vegetable oil
Instructions
- To make the syrup, add the kokutou, granulated sugar and water to a pot bring to a simmer while stirring. It will tend to boil over, so don't let it out of your sight. If it's starts to boil over, just temporarily remove it from the heat. Keep stirring and watching until all the sugar has dissolved. Remove from the heat and then strain through a fine mesh sieve into a container.
- Pass the all-purpose flour, matcha, granulated sugar, baking powder, baking soda and salt through a sieve and then whisk together to combine.
- Melt the butter in the microwave until barely melted (but not boiling hot). If your butter is hot, let it a cool a bit before proceeding to the next step.
- Whisk the egg into the butter and then whisk the butter mixture into the milk and yogurt until evenly combined.
- Pour the wet ingredients into the dry ingredients and gently fold together until there are no large clumps of flour left (small clumps are okay). Do not overmix or pancakes will become tough.
- If you have an electric griddle set it to 340 degrees F (170 C). Otherwise heat a large non-stick frying pan or griddle over medium heat until hot, but not sizzling hot.
- Pour a bit of vegetable oil onto a paper towel and then use it to lightly oil the pan. Keep the paper towel to re-oil the pan periodically.
- Pour the pancake batter into rounds onto the pan. The more you pour, the larger the pancakes will be. Let these cook until the edges start to dry out (are no longer glossy) and you start seeing bubbles come up in the middle of the pancake. Flip and cook the other side is cooked through.
- I like to have my dinners sitting at the table ready to eat so I can serve them straight from the pan, but if you want to sit-down together, you can keep the matcha pancakes warm on a plate in a low temperature oven, covered with aluminum foil until you've finished all the batter.
Nutrition Information
Show Details
Calories
448kcal
(22%)
Carbohydrates
81g
(27%)
Protein
9g
(18%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
70mg
(23%)
Sodium
202mg
(8%)
Potassium
294mg
(8%)
Sugar
56g
(112%)
Vitamin A
535IU
(11%)
Calcium
165mg
(17%)
Iron
2.7mg
(15%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Calories | 448kcal | 22% |
| Carbohydrates | 81g | 27% |
| Protein | 9g | 18% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 70mg | 23% |
| Sodium | 202mg | 8% |
| Potassium | 294mg | 6% |
| Sugar | 56g | 112% |
| Vitamin A | 535IU | 11% |
| Calcium | 165mg | 17% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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