Matcha Pancakes with Kuromitsu and Vanilla bean cream
If you’re the kind of person who enjoys matcha (Japanese powdered green tea), then you may have already had them in pancakes. But you might not’ve tried them yet, with this unique combination of flavors. Rather than using a traditional maple syrup (for pancakes), we’re using kuromitsu and serving with sweet vanilla bean whipped cream topped with dehydrated strawberry sprinkles. Another tasty way to make good use of that matcha powder you bought!
Servings Prep Time
6people 10minutes
Cook Time
20minutes
Servings Prep Time
6people 10minutes
Cook Time
20minutes
Ingredients
Matcha Pancakes
Vanilla bean whipped cream
Kuromitsu syrup 黒蜜
Instructions
Matcha Pancakes
  1. First use a whisk to combine all the dry ingredients.
  2. In a separate container, whisk the eggs with the milk.
  3. Add the wet ingredients to the dry ingredients until just incorporated.
  4. Preheat one or two skillets on medium low heat.
  5. Melt butter and add batter in 1/4 cup portions to form a small pancake.
  6. Cook until the bottom is lightly tanned in color or you see bubbles forming through the surface and flip.
  7. Remove from the pan once both sides are lightly tanned.
  8. Repeat until all the batter is used.
  9. Serve with vanilla bean whipped cream, freeze dried strawberry sprinkles and kuromitsu!
Vanilla bean whipped cream
  1. Combine all ingredients in a bowl and whisk until whipped (stiff peaks form)
  2. Set aside
Kuromitsu syrup 黒蜜
  1. In a microwave safe bowl, mix the sugar and water together and try to break down the clumps as small as possible.
  2. Microwave the bowl for about 2-3 minutes to melt the sugar.
  3. If not completely melted, mix and microwave more in 15 second increments until most of the sugar is melted.
  4. Add the remaining tablespoon of hot water to help dissolve any remaining pieces. Set aside and allow to cool.
  5. Serve matcha pancakes with whipped cream, kuromitsu and top with freeze dried strawberries