Japanese fluffy Matcha Pancakes

I love Matcha.

The bitter taste is so good in sweet desserts. But a cup of tea or a Matcha Latte are a nice afternoon pick me up.

The guys from TabiEats made these pancakes. I wanted to make them for a while.  Now was the day. I served them with fresh blueberries and not with Anko - red bean paste.

These pancakes are so fluffy and they are rising like a soufflee. I love these since I ate the first vanilla pancake in Kyoto´s Nikishi Market. I used the serving molds to bake, but I did not see, that one was a bit uneven. The batter leaked out.

recipe for 2 pancakes:
90 g flour
3 tbsp sugar
2 eggs
pinch of salt
3/4 tsp baking powder
1/4 tsp baking soda
1 tbsp Matcha
90 g buttermilk
1 tbsp butter and some for the moulds
1/2 tsp vanilla extract.

sauce:
2 tbsp matcha
2 tbsp icing sugar
1 1/2 tbsp warm water
blueberries

Grease the 13 cm moulds.
Combine the flour, Matcha, baking soda, baking powder and salt and mix..
In a large bowl mix eggs and sugar and beat it with an electric whisk until very light and airy.
Add buttermilk, melded butter and vanilla extract. Fold the flour mix in without getting the air out.
Heat up a fryig pan until very hot, make sure it is a pan with a good lid. Use a wet sponge and place the pan short on top of it to get the heat down.
Grease the pan and set the buttered rings in. Fill both of them with the same amount of batter and hope it does not leak.
On very low heat with a closed lid cook it for 15 minutes, then turn and finish.

Dust with icing sugar and drizzle with Matcha sauce. Serve with blueberries.