Description
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!
Ingredients
Scale
For the Matcha Buttermilk Pancakes
- 1 tbsp Golden Caster (Granulated) Sugar
- 1/2 tsp Bicarbonate of Soda (Baking Soda)
- Pinch Salt
- 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
Instructions
- 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.