Japanese Matcha Pancakes with Sweet Azuki and Mochi

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, whisk together 1 cup of all-purpose flour, 1 tablespoon of matcha powder, 1 teaspoon of baking powder, 2 tablespoons of granulated sugar, and 1/4 teaspoon of salt until well combined.

2. 2

   In a separate medium bowl, whisk together 3/4 cup of milk, 1 large egg, and 2 tablespoons of melted unsalted butter until the mixture is smooth.

3. 3

   Pour the wet ingredients into the dry ingredients and gently mix with a whisk or spatula until just combined, being careful not to overmix, as some lumps are acceptable.

4. 4

   Heat a non-stick pan or griddle over medium-low heat and lightly grease it with a small amount of oil or butter.

5. 5

   Pour about 1/4 cup of the pancake batter onto the hot pan for each pancake, cooking for 2-3 minutes per side until golden brown and cooked through.

6. 6

   Serve the warm pancakes immediately, topping each stack with a generous dollop of 1/2 cup of azuki bean paste and scattering 1/4 cup of small mochi pieces over them.

7. 7

   Lightly dust the finished pancakes with 1 tablespoon of powdered sugar before serving.