These bright green pancakes happened while I was in Nice, and hadn’t figured out how to turn on the oven yet. Of course, being far from home and lonely, I also had a huge sugar craving. What’s a sweet-toothed girl to do when there’s no way to make gooey cinnamon rolls or chewy cookies?
These hot cakes were a perfect answer. With a base of my usual hot-cakes-for-one recipe, with the intriguing addition of matcha (finely milled, high quality Japanese green tea) powder, they had a hint of floral bitterness that was the perfect foil for creamy butter and a big drizzle of syrup.
Inspired by Foodography by Chelle.
Serves 1 very hungry person or 2 sort of hungry people.
1/3 cup milk
2 tablespoons vegetable oil or melted butter (plus more for skillet)
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 cup flour
1 tablespoon matcha powder
1 1/2 teaspoons baking powder
In a large bowl, whisk together the egg, milk, vegetable oil or melted butter, sugar, and vanilla extract. Add the flour, matcha powder, baking powder, and salt, and whisk 7-10 times, just until the batter comes together; the batter may and should be lumpy.
Heat a heavy cast-iron skillet over medium-low heat. Brush with vegetable oil or butter. Using a 1/4 cup measure, dollop circles of pancake batter onto skillet. Wait until bubbles appear and pop on the surface, then flip the pancakes and cook for another minute or so. Stack pancakes and serve hot with butter and maple syrup.
Music to cook by: For Free [Joni Mitchell // Ladies of the Canyon]