For tea lovers. These pancakes are rich and fresh at the same time. A combination of tropical and Japanese flavours.
- 2 medium British Lion eggs
- 130g self-raising flour
- 1 tbsp caster sugar
- 1 tsp baking powder
- 1 tbsp matcha powder
- 1 tsp green gel colouring (optional)
- Pinch of salt
- 2 tbsp unsalted butter, melted and cooled
- 100ml whole milk
- vegetable oil to fry
- 50ml double cream
- 20g coconut yoghurt
- 20g raspberries
- Raspberry coulis, to serve (optional)
1. Start with making the pancake batter. In a medium size mixing bowl, combine all the dry ingredients – flour, sugar, baking powder, matcha powder and salt.
2. In a separate bowl mix together butter, eggs, milk and colouring (if using). Gradually pour the wet ingredients over the dry and whisk until the batter is smooth and there are no lumps of flour.
3. Warm up a teaspoon of oil in a small frying pan over a medium heat. When the oil is hot pour 2 tablespoons of batter into the centre of the pan and shape with the back of the spoon into a round disc. Cook for 2 minutes on first side, then flip and cook for another 2 minutes until the pancake is golden brown. Transfer onto a cooling rack and cook the rest of the mixture.
4. In a small bowl, whip the double cream to a stiff peak consistency. Gently fold the yoghurt into the cream.
5. To serve, stack the pancakes, top them with coconut cream and fresh raspberries. Drizzle the raspberry coulis over the stack (if using).
Recipe by www.egginfo.co.uk