Author: British Lion eggs (www.egginfo.com/recipes)
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
raspberry coulis, to serve
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.