Gluten-free matcha pancakes
A lovely, light pancake with a distinct matcha tea sweetness, combined with a delicious home-made berry sauce.
Servings: 12
Ingredients
For the pancakes
- 1 tsp matcha tea powder
- 200 g gluten-free plain flour
- pinch salt
- 30 g icing sugar
- 2 eggs
- 500 ml whole milk
- 30 g butter, melted plus more to fry
- 1 tsp bicarbonate of soda
For the berry sauce
- 200 g frozen berries
- 6 tbsp honey
Instructions
For the sauce
- Put the berries and honey in a pan can cook over a medium heat for 10 minutes, until the fruit has broken down and the sauce is thick.
For the pancakes
- Sift the flour, matcha, salt and icing sugar into a bowl and make a well.
- Add the eggs and whisk a little, then add the milk bit by bit, whisking until fully combined.
- Next, whisk in the melted butter and the bicarbonate of soda.
To cook
- Warm a pancake pan over a medium heat with a dot of butter, then ladle in enough batter to just cover the pan in a very thin layer, swirling to distribute.
- Flip the crêpe and cook on the other side until golden. Tip on to a plate. Repeat with the rest of the batter - you should get 10-12.
- You can keep them warm in a low oven, if you wish.
- To serve, spread the crêpes the berry sauce, or enjoy with classic sugar and lemon.