Teff Matcha Pancakes
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
Prep Time: 10 minutes | Cook Time: 20 minutes
Author: Lauren Chandler Cooks; Photos by Dana Halferty Photography
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
- Mix the dry ingredients together in a large bowl.
- Whisk together the egg, milk, yogurt, and melted butter in a medium bowl.
- Transfer the wet ingredients into the dry, and fold in with a rubber or silicone spatula to incorporate.
- 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.
- Serve immediately with a dusting of matcha on top and your favorite pancake toppings.
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