Fluffy Matcha Hotcakes

"Start your morning with a burst of energy from these matcha hotcakes."
 
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photo by Genius Kitchen photo by Genius Kitchen
photo by Genius Kitchen photo by Genius Kitchen
photo by Genius Kitchen photo by Genius Kitchen
photo by Genius Kitchen photo by Genius Kitchen
Ready In:
17mins
Ingredients:
9
Yields:
8 pancakes
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ingredients

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directions

  • 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.

Questions & Replies

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  1. spostma
    Using a ring mold sounds like a lot of hassle. What happens without it? I don't care whether they're round or thinner than shown.
     
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