📖 Instructions

1. Whisk the dry ingredients: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 2 tablespoons matcha green tea powder. Make sure to sift the matcha to avoid clumps!
2. Combine wet ingredients: In a separate bowl, whisk together 1 1/4 cups milk (dairy or non-dairy), 2 large eggs, 2 tablespoons melted unsalted butter (or oil), and 1 teaspoon vanilla extract. Don't overmix; a few lumps are fine.
3. Combine wet and dry: Gently pour the wet ingredients into the dry ingredients. Use a spatula to fold them together until just combined. Be careful not to overmix, as this can lead to tough pancakes. A few streaks of flour are okay.
4. Heat the griddle: Heat a lightly oiled griddle or non-stick frying pan over medium heat. The surface is ready when a few drops of water sizzle and evaporate quickly.
5. Pour the batter: Pour 1/4 cup of batter onto the hot griddle for each pancake. Leave some space between pancakes to allow for spreading.
6. Cook the first side: Cook for 2-3 minutes, or until bubbles start to form on the surface and the edges look set. You should see a slight golden-brown color underneath.
7. Flip and cook the second side: Carefully flip the pancakes with a spatula and cook for another 2-3 minutes, or until golden brown and cooked through. Gently press down on the center of the pancake to ensure it's fully cooked.
8. Keep warm (optional): Place cooked pancakes on a baking sheet in a warm oven (around 200°F or 93°C) to keep them warm while you finish cooking the rest of the batter.
9. Serve immediately: Stack the matcha green tea pancakes on a plate. Top with your favorite toppings, such as fresh berries, maple syrup, honey, whipped cream, a dusting of matcha powder, or a drizzle of chocolate sauce. One of my friends loves adding a scoop of vanilla ice cream. You should try it! Enjoy!