Green Tea Pancakes


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These pancakes have a nice green hue from a few big scoops of green tea powder, also known as "matcha".MORE+LESS-

5

ounces Bisquick™ Shake 'n Pour™ pancake mix

2

teaspoons matcha powder

Hide Images

  • 1

    Mix matcha powder with Bisquick™ powder and shake to mix. Add water and shake well.

  • 2

    Make pancakes in a hot pan with some butter. Top with ginger butter and maple syrup and serve.

No nutrition information available for this recipe

More About This Recipe

  • Green tea is a flavor that I only recently fell in love with.

    Now that I’ve found it, I can’t resist trying to sneak it into recipes! These green tea pancakes were the perfect match for matcha, so to speak. The matcha powder gave everything a nice color and a subtle tea flavor. The ginger butter classed up this recipe and really pulled everything together. Try these this weekend if you are looking for something different for breakfast!

    Candied ginger.

    In the food processor until the ginger and butter become one. I know this isn’t as exciting as my candied bacon butter, but it’s still tasty!

    Form this into a log and stick it into the fridge.

    These pancakes are simple. 2 teaspoons of matcha powder go into the Bisquick container before adding the water. That’s it!

    The powder gives the pancakes a pretty green hue and a subtle tea flavor.

    Top with the ginger butter and enjoy.

    The butter has a slight gritty texture from all the sugar on the ginger, but in a good way.

    More Pancake Recipes

    Key Lime Pancakes
    Collection: Bisquick Pancake Recipes
    Double Rainbow Pancakes

    Dan Whalen grew up hating pancakes. He has been blogging for over 3 years at The Food In My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!


We recently found out that you can use a rice cooker to make awesome, gigantic pancakes. Our first reaction was surprise, as we’d honestly never even thought to try. Soon enough, though, our surprise faded and was replaced by something even stronger: hunger.

So we decided to get off the culinary sidelines and whip up a batch for ourselves. Since we were using Japan’s most beloved kitchen appliance, we decided to take another cue from our adopted country and spruce things up a bit by making matcha green tea pancakes.

We’re going to spoil the ending right now and tell you that they taste amazing. Want to make them yourself? Read on and we’ll give you the whole incredibly easy recipe.

Obviously, you’ll need a rice cooker. As long as you’ve got that, there isn’t a whole lot of shopping you’ll need to do, as our ingredient list is pretty short.

Ingredients
Hotcake mix (300 g / 10.6 oz.)
Milk (200 ml / 1 cup)
Eggs (2)
Matcha powder (1.5 tablespoons)
Yude azuki / sweet red beans (1 can)

The rice cooker we used is a compact model with its maximum capacity marked at 540 milliliters, or thee gou if you’re using the traditional Japanese measuring system.

As we talked about before, Japanese company Morinaga makes a distinction between its pancakes and hotcakes. In Morinaga’s eyes, the latter are sweeter and fluffier, so we grabbed a pack of hotcake mix for our cooking project.

Step one is to pour the hotcake mix directly into the rice cooker.

Next, measure out 1.5 tablespoons of matcha powder, and add it to the hotcake mix.

Mix everything together until the color is uniform. It won’t look very impressive at this stage, but trust us, there’s plenty of green tea powder in there to give your finished pancakes a striking appearance.

In a separate bowl, combine the milk and eggs, whisking them lightly.

▼ Since we were going to be topping our pancakes with sweet red beans, we decided to cut out a few calories by using non-fat milk.

▼ This is your last chance to change your mind and make an omelet instead.

Pour this mixture into the rice cooker, stirring gently as you go.

▼ See? Told you that was enough matcha powder!

Now it’s time to turn things over to the machines.

Set the pot in the rice cooker, hit the switch to cook a standard pot of rice, and come back in about 45 minutes, once the cooking process is done…

…at which point, if things turn out like they did for us, you’ll find a soupy, gooey mess.

▼ Although had we bothered to taste it, we might have discovered we’d unwittingly made a delicious matcha custard.

There’s actually one necessary component of our recipe we forgot to mention in our list of ingredients: determination. Depending on the exact size and power of your rice cooker, one cycle might not be enough. Thankfully, ours hasn’t achieved sentience yet, so it didn’t complain at all when we hit the button to start the cooking process once again.

When we came back, the results were glorious, if a little odd-looking at first.

The second time through the rice cooker’s cycle gave us an enticingly green pancake with the perfectly smooth shape of a curling stone.

At least, it looked like a curling stone for the 30 seconds before we could resist the temptation to cut ourselves a slice.

▼ Then it looked like Pac-Man.

After removing a piece, we could see that the pancake had been cooked through to its core, which was a more vibrant shade of green than its brown-tinged outer surface.

Instead of drizzling on maple syrup, we decided to continue down the Japanese-inspired path we’d started on, and instead cracked open a can of azuki, the sweet red beans that are used as a topping or filling in a number of traditional Japanese desserts.

We added a dollop to each slice, and then finally it was time to eat.

▼ There’s no set amount of azuki you have to use. Shown here, clockwise from upper left, are three suggestions: modest, normal, and gluttonous.

So how does it taste? In a word, fantastic. The matcha imparts an enticing green tea aroma and a touch of bitterness, which contrasts with the azuki to stimulate and please the palate. The pancake itself is actually moist enough that you could also eat it with no topping at all. If you like your pancakes ultra-moist and messy, though, you could experiment with a dollop of whipped cream or even ice-cream.

▼ If you’re not going to eat any azuki, can we have your share?

Honestly, there’s only one potential problem with this recipe. A little matcha powder goes a long way, and with less than two tablespoons needed to produce the results you see here, you’re probably going to have a lot left over. We were lucky in that the pack we bought came in a resealable pouch, but what can you do if yours doesn’t?

Simple: toss a little powder into a cup, add hot or cold water, and make yourself some tea.

If you’re not thirsty though, don’t worry. With matcha pancakes being so easy and delicious, we doubt it’ll be very long before you find yourself wanting to make them again.

We’ll leave you with a short video we shot when our pancake was finally ready. Enjoy!


Matcha Green Tea Pancakes

When I hear the word “Foodporn”, I think of three things:

Pizza slices with an arms length of stretchy cheese

Burgers stacked with crisp condiments + oozing sauces

A tower of pancakes being drizzled with maple syrup

Despite the fact that pancakes are super delish and easy to whip together, they somehow remain a once-in-a-while thing. Growing up, my Ma kept weekday breakfasts nutritious with toast, cereal, oatmeal, etc. — but on the weekend, we would let loose with buttery scrambled eggs, crisp greasy bacon and, every once in a while, fluffy AF pancakes drizzled with maple syrup from sugar-maple farms in Quebec.

Fast forward to now, in my own home with my own routine and traditions, and for some reason pancakes only happen two to three times a year. WHY.

(But still always with maple syrup from Quebec.)

Love matcha? Check out my recipe for Matcha Granola!

Though these matcha pancakes were a delicious experiment, I’m much more of a sucker for classic blueberry or apple cinnamon pancakes myself. But, I recently purchased some matcha powder for the first time ever (late to the party, once again), and I wanted to put it to use in my cooking.

I was going to make matcha muffins, but this past weekend called for pancakes, and I’m not one to deny the calling of food. If I get a hankering for something, it happens.

I topped these bad boys off with some plain Greek yogurt, fresh raspberries, pepitas, chia seeds and macadamia nuts. You can get creative, though. This is definitely a recipe where any type of berry or nut will work.


Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
2 Tablespoons sugar
2 teaspoons matcha (powdered green tea)
2 eggs
1-1/2 cups milk
1 Tablespoon melted butter
Strawberry compote

Instructions:

In a large bowl whisk together flour, baking powder, sugar and matcha.

Add the eggs, milk and butter until just combined.

Heat your skillet with a little butter and start making PERFECT pancakes.

7 Responses to “Green Tea Pancakes”

I just made matcha pancakes and posted about it today too! What a coincidence. Yours look a lot greener than mine. I think I need to find a new matcha powder. My green tends to fade a lot during cooking/baking.

oooh im going to use this recipe and add azuki in the middle like you did with the nutella =]
itd be like dorayaki!

I made these pancakes a couple weeks ago and loved them! I will definitely be using matcha powder much more in the future this was my first time cooking with it.

I blogged about these today and I linked back to your blog on mine. Please let me know if that’s a problem, and I can take it down. Thanks again I love your blog!

These came out so fluffy! Couldn’t try it with strawberries because my son is allergic, but seemed to go well with blueberry-lime sauce. Trying to be heathier today, I had them with yogurt and maple syrup…very good!

Awesome!
I’m gonna do these again.

There is nothing like a cup of Green Tea in the morning. I always feel more alert after drinking Green Tea.


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