Combine flour, sugar, matcha and baking soda in a large bowl. Whisk in the wet ingredients (milk, yogurt and egg) until the batter is smooth.
Heat a saute pan over medium-low heat. Brush the inside of a metal ring mold or cookie cutter (about 3 inches across) with oil. Add remaining oil to pan and place the ring mold in the middle of the pan. Fill the ring mold 2/3 of the way up with the batter and place a lid on the pan. Make sure that the lid does not rest on top of the ring mold.
Cook for 5 minutes, then remove lid and cook for 1 more minute (or until bubbles start to form on top of the hotcake). Carefully flip the pancake and ring mold and cook the other side for 5 minutes with the lid, then 1 minute without.
Remove from the pan and and run a knife along the inside of the ring mold to unmold the hotcake. Serve warm with syrup.