Japanese-Style Matcha Pancakes

Directions

1. Ginger Yogurt: Stir together yogurt, honey, lemon juice, ginger and vanilla until well combined. Cover and refrigerate for at least 30 minutes or up to 4 hours.
2. Pancakes: In large bowl, whisk together flour, icing sugar, matcha powder, baking powder and salt. In separate bowl, whisk together milk, yogurt, melted butter, vanilla and egg yolk. In another bowl, beat egg whites with cream of tartar until stiff.
3. Stir milk mixture into flour mixture until combined (small lumps are fine). Fold in one-third of the egg whites until smooth; gently fold in remaining egg whites just until no streaks remain.
4. Set large nonstick skillet over medium-low heat; coat with nonstick cooking spray. Grease six 3-inch (8 cm) ring moulds or round metal cookie cutters. Place in centre of skillet. Pour 1/2 cup (125 mL) batter into each mould.
5. Cover and cook for about 5 minutes or until pancakes have risen to the top of the mould and are golden on the bottom. Turn and cook, covered, for about 5 minutes or until golden brown and set.
6. Carefully transfer pancakes to work surface. Run thin knife between mould and pancake to release. Stack two pancakes on each plate. Serve with dollop of Ginger Yogurt, berries and a drizzle of honey. Serve immediately.