With this recipe, you can either make these pancakes the usual way, with the batter directly ladled onto a frying pan, or like this Japanese hotcake inspired version where a cookie cutter was used to make it nice and tall. Either way, it’ll be delicious.

This cookie cutter version takes a little more effort since we had to make sure the interior got cooked through, so it went from stovetop to oven.

Right out of the oven, these pancakes had a lovely crispy top and bottom and a warm, soft cake-like interior. At this point, you can eat them as is, but if you’re looking for something a little sweeter, a little maple syrup does the trick.

MATCHA (GREEN TEA) PANCAKES
Recipe by Queenie Fok for Oh, How Civilized

Makes approximately 8 pancakes.

INGREDIENTS
1 cup all purpose flour
1/2 cup + 2 tablespoons milk
1/2 cup plain yogurt
3 tablespoon sugar
1 tablespoon matcha
1/2 teaspoon baking soda
1 egg
Olive oil for oiling the pan and the inside of the cookie cutter
Optional: Toppings like berries and maple syrup

DIRECTIONS
Turn the oven on to 400°F and place a baking sheet lined with parchment paper into the oven.

Mix all the dry ingredients first (flour, sugar, matcha, and baking soda) then whisk whisk in the wet ingredients (milk, yogurt, and egg) until the batter is free of any lumps.

Oil the inside of a metal cookie cutter (3″ – 3.5″ in diameter) and the pan. Place the cookie cutter in the middle of the pan over low heat. Pour batter 2/3 of the way of the cutter and place a lid to cover. (NOTE: Be sure that the lid does not rest on of the cookie cutter.)

Cook for 5 minutes, then remove lid and cook for 1 more minute. Carefully flip the pancake and cook the other side for 5 minutes with the lid, then 1 minute without.

Take the pancake in the cookie cutter off the pan and and run a knife along the inside of the cookie cutter to cut out the pancake.  (Be careful — the cookie cutter is hot!) Place the pancake in the oven for 3–4 minutes to ensure it is fully cooked inside.

Serve warm with toppings of your choice.

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