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Celebrate weekend mornings with these soufflé-inspired pancakes that have a hint of matcha powder for a lovely green hue. The best part? They’re topped with a refreshing gingery yogurt sauce.

Yield:
6 pancakes
Prep time:
15 minutes
Cook time:
10 minutes
Photo of Japanese-Style Matcha Pancakes

Recipe by BC Dairy

Equipment

  • Refrigerator
  • Whisk
  • Large non-stick skillet
  • Ring moulds or round metal cookie cutters
  • Stove
  • Knife

Ingredients

  • GINGER YOGURT:
  • 1 cup (250 mL) plain yogurt
  • 3 tbsp (45 mL) honey (approx.)
  • 2 tsp (10 mL) lemon juice
  • 1 tsp (5 mL) minced fresh ginger
  • 1 tsp (5 mL) vanilla extract
  • PANCAKES:
  • 1 1/2 cups (375 mL) all-purpose flour
  • 3 tbsp (45 mL) icing sugar (approx.)
  • 1 tbsp (15 mL) matcha powder
  • 2 tsp (10 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • 1 cup (250 mL) milk
  • 1/2 cup (125 mL) plain yogurt
  • 1/4 cup (60 mL) butter, melted
  • 1 tsp (5 mL) vanilla extract
  • 1 egg yolk
  • 3 egg whites, lightly beaten
  • 1/4 tsp (1 mL) cream of tartar
  • Fresh raspberries and blueberries
  • Honey

Tip: For plain Japanese-style pancakes, omit matcha.

Instructions

 

  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.

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