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Pancake Day: Matcha Buttermilk Pancakes with Raspberry Sauce
Pancake Day is coming up. When I was little this was a very important holiday for me; dinner was replaced with round after round of French crepes, served with wedges of fresh lemon, more golden caster sugar than is probably healthy to eat in one sitting and a generous sprinkling of vanilla sugar. We’d lay them down on the plate, cover them in toppings, roll them up in a sausage, covered again with sugar and lemon, before eating the sausage in slices with a knife and fork. My Mum and I like to savour our pancakes, one by one, but my Dad always likes to build his in layers, then eat them in one big roll, yielding thicker slices.
I’m older now and I will be spending Pancake Day in my own home, and instead of crepes I’ll probably be making a similarly flavoured (but much more manageable for dessert in my tiny kitchen) Dutch Baby Pancake (the recipe is in Student Eats) cut in half for J and I to share, sprinkled again with sugar, but with lime juice squeezed over. It was a trick J taught me; the lime tastes the same as having lemon and sugar, but fresher, bolder, better and brighter.
However, because I know everyones Pancake Day preferences are different (I will never, ever be on board with putting Nutella on crepes for example, and I know a lot of you will think this statement is heresy!) I’ve created a matcha-flavoured twist on the classic American buttermilk pancake, delicately green tea flavoured, puffy disks of tender pan fried batter, topped off with a vibrant fresh raspberry sauce, sweetened with maple syrup and brightened with fresh lemon juice. If you don’t yet have a Pancake Day tradition, or you’re looking to change things up a little, walk this way…
These light and fluffy buttermilk pancakes are gently flavoured with matcha green tea powder, and served with an easy fresh raspberry sauce, sweetened with maple syrup and brightened with a spritz of fresh lemon juice – perfect for Pancake Day, or an easy weekend brunch!
For the Matcha Buttermilk Pancakes
1 tbsp Golden Caster (Granulated) Sugar
1/2 tsp Bicarbonate of Soda (Baking Soda)
130g (16 tbsp) Plain (All Purpose) Flour
2 tsp Matcha Powder
2 Large Eggs
300ml (1 1/4 cup) Buttermilk
For the Raspberry Sauce
100g (3.5 oz) Fresh Raspberries, plus extra for garnish
1 tbsp Maple Syrup
Juice of 1/4 Lemon
First, make the batter. Whisk together all the dry ingredients in a medium bowl, and all the wet ones in a smaller one. Whisk the wet ingredients into the dry until the mixture is smooth, and set aside.
While the batter is settling, make the raspberry sauce. Combine all the ingredients in a small saucepan over a medium high heat. With a fork, gently break up the raspberries until you have a warm and fragrant sauce. Set aside. For a smoother sauce, I like to run it through a food processor, but this step is not necessary if you don’t have one or want to cut down on the washing up!
Heat a large non-stick frying pan (if you don’t have one, you can always use a bit of oil to try your pancakes in a regular one) over a medium high heat, and fry off the batter into pancakes, 2 tbsp per pancake in batches, until the top of the batter is bubbling. Flip them over, and cook for a minute or two more.
Serve the pancakes in two stacks, topped off with raspberry sauce, a few extra fresh raspberries, and perhaps a light dusting of icing sugar.
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