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Teff Matcha Pancakes

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Teff Matcha Pancakes
 
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The matcha and teff bring out the best of each other in this recipe! It's a simple yet satisfying and eye-catching pancake to throw together without having to separate eggs or use a hand mixer.
Prep Time: 10 minutes | Cook Time: 20 minutes
Author:
Recipe type: Breakfast
Serves: 2 cups batter; 8 5-inch pancakes
Ingredients
  • ½ cup Maskal Teff flour
  • ½ cup corn flour
  • 3 tablespoons culinary grade matcha, sifted (plus more for garnish)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 egg
  • ½ cup dairy or non-dairy milk
  • ½ cup full fat dairy or non-dairy yogurt
  • 1 ½ tablespoons unsalted butter, melted and cooled plus more butter for the skillet
Instructions
  1. Mix the dry ingredients together in a large bowl.
  2. Whisk together the egg, milk, yogurt, and melted butter in a medium bowl.
  3. Transfer the wet ingredients into the dry, and fold in with a rubber or silicone spatula to incorporate.
  4. Heat a griddle or cast-iron skillet over medium-low heat. Working in batches, swirl a pat of butter around the skillet and ladle out ¼ cup batter for each pancake. The batter is thick so you may use the spatula to spread it into a 5-inch circle. Cook until the tops begin to bubble and the bottoms brown, about 2-3 minutes. Flip and let sit until cooked through and nicely browned on the underside, another 1-2 minutes.
  5. Serve immediately with a dusting of matcha on top and your favorite pancake toppings.

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THE TEFF COMPANY

The Teff Company has been supplying the Ethiopian and Eritrean communities for over thirty years with American-grown Maskal Teff. With fertile fields and ecologically-sensitive farming methods, some of the best quality teff in the world is produced in Idaho.

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