Easy to make and wonderfully versatile, this vibrant stack of fluffy matcha pancakes makes a delicious weekend breakfast or brunch option. Serve with a selection of your favourite fresh fruits and pair with a creamy matcha tea for the ultimate healthy start to the day.
JING Organic Matcha Ceremonial Grade
A pure expression of the single cultivar 'Okumidori', grown at high altitude in mineral rich soils in Kagoshima, Japan. With unmistakable umami-rich taste, our Organic Matcha is an invigorating and vibrant addition to sweet and savoury recipes that are fun and easy to make at home.
Matcha, Ricotta & Coconut Pancakes
For the pancakes:
- 100g plain flour
- 4 teaspoons JING Organic Matcha Ceremonial Grade
- 2 teaspoons baking powder
- 4 tablespoons icing sugar, sifted
- pinch of salt
- 250g ricotta
- 180ml coconut milk
- 2 large eggs
- a little toasted coconut
- greek yogurt
- honeycomb or honey
- a selection of fresh fruit
- Heat the oven to 180c/350f/gas mark 4.
- Sift the flour, 3 teaspoons of matcha, baking powder and salt into a large bowl. Stir in 3 tablespoons of icing sugar.
- In a separate bowl beat together the ricotta, coconut milk and eggs until smooth.
- Beat the ricotta mixture into the dry ingredients, again making sure the batter is smooth.
- Combine the remaining matcha powder and icing sugar and place through a fine sieve into a bowl.
- Heat a non-stick frying pan over a medium-low heat. Brush over enough vegetable oil to lightly coat the surface.
- For each pancake spoon about 50ml (or 3 tablespoons) of the batter mixture into the hot pan. Cook for 3 minutes until bubbles appear over surface and underneath is dotted brown. Flip over and cook for a further 1-2 minutes until the pancakes have risen a little and are firm to touch.
- Transfer to a plate, cover loosely with foil and keep warm in the oven while cooking the remaining pancakes. Lightly oil the pan between each batch.
- Arrange the pancakes on warm plates and top with some toasted coconut, yogurt and honeycomb. Add some fresh berries and serve dusted with the matcha icing sugar mix.
Recipe by Louise Pickford: Food writer & cook book author