Matcha Pancakes [轻轻松松的早餐]

Pancake is going to be on our breakfast menu for awhile from now on. The so called Pancake Project (PP) is now on in My Kitchen. I am trying out some pancake recipes so J (2y8m) would not get bored with it. I always made pikelets for him, he could snack on them throughout the day.

These pancakes were light and fluffy (轻轻松松 also means relaxing or easy in Mandarin), and about one centimeter in thickness. I thought they were quite thick but T was not satisfied with the thickness. Really hard to please the old boy sometimes. Let's see what I can do, the PP is still on.

Photographing pancake is really challenging for me. I had to work quickly before honey being absorbed by the pancakes, says less than 10 seconds after honey is drizzled over. Further more, I had only one "model" no chance to re-shoot after that.

Ingredients (makes 4 servings):
160ml Fresh / Full Cream Milk
20ml White Vinegar
20g Butter, melted
1 Medium Egg, lightly beaten
150g All-purpose Flour, sifted
60g Sugar
10g Milk Powder
1 tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
1 tbsp Matcha Powder

Methods:

1. Mix milk with vinegar and set aside for about five minutes to make sour milk.
2. In a large mixing bowl, bring together all dry ingredients.
3. Make a well in the center then pour in egg, sour milk and melted butter. Mix until no more lumps.
4. Heat a non-stick pan on medium heat and grease with cooking oil lightly. Sprinkle some water in the pan to bring the heat down a little.
5. Transfer about ¼ cup of batter onto the pan, cook on medium heat until bubbles start to appear. Flip over and cook till lightly browned.
6. Served warm with fruits and honey or maple syrup.