Matcha Pancakes with Honey Walnut Syrup

Matcha Pancakes with Honey Walnut Syrup

Matcha is a fine powder made from green tea leaves and it adds wonderful color and a unique flavor to baked goods, smoothies, and even cocktails. I love the color of these pancakes, it just adds a little something special—and they freeze very well.

Serves 4-6

Ingredients

2 large eggs
1/4 cup granulated sugar
3 cups buttermilk
3 tbsp unsalted butter, melted
2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
3/4 tsp kosher salt
2 tbsp matcha powder

honey walnut syrup:
1 3/4 cup orange blossom honey
3/4 cup maple syrup
1 tsp vanilla extract
1 cup walnuts, toasted and finely chopped
pinch of kosher salt
1 tsp freshly grated lemon zest

Method

Preheat a griddle to 375°F.

In a large bowl, whisk eggs and sugar together until pale yellow, about one minute. Continue whisking in buttermilk and melted butter.

Sift flour, baking powder, baking soda, salt, and matcha powder into a medium bowl. While whisking, add the dry ingredients to the wet ingredients about 1/2 cup at a time, just until combined. Do not overmix.

Add butter to the hot griddle and turn it down to 350°F. Using a 1/3 cup measure, add batter to the griddle until bubbles begin to form on the top. Once golden brown on the bottom, flip over and cook until golden brown on the other side.

While continuing to cook pancakes, keep them warm in a 200°F oven.

Honey Walnut Syrup:

Add honey, maple syrup, salt, and vanilla extract to a medium saucepan and whisk over low-medium heat until hot - do not boil! Once hot, remove from heat and immediately stir in walnuts and lemon zest. Serve immediately.

For convenience, save syrup in a microwave friendly container and easily warm up as needed.