Super green matcha pancakes, coconut cream and raspberries
Author: British Lion eggs (www.egginfo.com/recipes)
Ingredients
- 130g self-raising flour
- 1tbsp caster sugar
- 1tsp baking powder
- 1tbsp matcha powder
- pinch of salt
- 2tbsp unsalted butter, melted and cooled
- 2 medium eggs
- 100ml whole milk
- 1tsp green gel colouring (optional)
- A little oil for frying
- 50ml double cream
- 20g coconut yoghurt
- 20g raspberries
- raspberry coulis, to serve
Method
- For the pancakes, combine the flour, sugar, baking powder, matcha powder and salt in a mixing bowl.
- In a separate bowl, mix together the butter, eggs, milk and colouring (if using). Gradually pour the wet ingredients over the dry and whisk until the batter is smooth.
- Warm a teaspoon of oil in a small frying pan over a medium heat. When the oil is hot, pour 2tbsp of batter into the centre of the pan and shape with the back of the spoon into a round disc. Cook for 2 mins on first side, flip, and cook for another 2 mins until the pancake is golden brown. Transfer to a cooling rack and cook the rest of the mixture.
- In a small bowl, whip the double cream to a stiff peak consistency. Gently fold the yoghurt into the cream.
- To serve, stack the pancakes, top them with coconut cream and fresh raspberries, and drizzle the raspberry coulis over the top.
