Crack the eggs into a large mixing bowl and add the sugar. Whisk to combine.
Sift in the flour and matcha, then whisk to a smooth paste.
Next, add the milk and whisk until you have a thick, smooth batter.
Warm a little butter in a nonstick frying pan over a medium heat.
Spoon tablespoons of batter into the pan - make sure to space them far enough apart that they don't merge. Cook for about 1 minute until golden underneath.
Flip and cook for another 30 second or so until golden, risen and cooked through. Transfer the pancakes to a plate as you go. You should get approximately 20 in all.
Stack the pancakes up to serve. They’re great with salted caramel sauce, as shown here, but honey, maple syrup, golden syrup or a sprinkling of sugar are all great too!