For a long time I was convinced that matcha is not my cup of tea. It was all about one terrible cheesecake we tried few years ago, that totally put me off. The taste was too intense almost seaweed like. Fast forward to couple of months ago we went to the new Japanese shop in the Greens and the shop owner offered us matcha latte. I told her that matcha is kinda gross, but she insisted. And how right she was!!!!! When the flavor is balanced, matcha is the best thing to eat or drink. The taste is rather green, but smooth and fresh. It also goes surprisingly well with dairy products in lattes, ice cream, cakes and of course pancakes!
I made this recipe yesterday and it was warmly welcomed by my friends we had over, plus Tom who also like me had a hard time to convert to this taste.
This recipe is pretty easy to make and it doesn`t require any specific skills. As long as you know how to make pancakes and beat cream you should be alright 🙂
For the pancakes:
- 2 eggs
- 500 ml milk
- 2 tbs sugar
- pinch of salt
- 1 tbsp baking powder
- 2-2 1/2 cups white flour
- 3-4 tbsp matcha powder
For the cream
- 500 ml whipping cream
- 1-2 cup powder sugar
- 1 tsp vanilla extract
- Start by combining all the ingredients for the pancakes. Whisk well and bake in a 22-25 cm non stick pan. The recipe yields around 15 pancakes (two were eaten by Poppy in the process of making)
- Once the pancakes are ready, allow to cool to room temperature. This is an important step, otherwise your cream will become liquid from the heat and the cake will easily fall apart
- In a big bowl, beat the cream with sugar and vanilla, until you get firm peaks
- Assemble your cake by layering pancakes, cream and so on until you finish with a layer of cream
- Sprinkle small amount of matcha and dried flowers to decorate.