Remy Park's Matcha Pancakes with Sweet Matcha Butter

By Remy Park

Double the Matcha, please.

Ingredients

- MATCHA PANCAKES
- 1 1/2 cup flour
- 1 tbsp baking powder
- 2 tsp matcha powder
- 1/2 tsp kosher salt
- 2 tbsp sugar
- 1 tsp vanilla bean paste or extract
- 1 cup unsweetened plant milk
- 1/2 cup water
- 2 tbsp neutral oil

- SWEET MATCHA BUTTER
- ½ cup unsalted butter (use dairy free for vegan option), room temperature
- ¼ cup granulated sugar
- 1 tbsp ceremonial grade matcha powder
- ⅛ cup hot water
- 1 tsp vanilla bean paste (optional)
- Pinch of salt, kosher (optional)

Instructions

Step 1

To make the Matcha butter, cut butter into small chunks and let sit until soft at room temperature. Add butter and sugar to a food processor and process until smooth. In a small bowl, sift matcha powder through a fine mesh sieve to remove clumps then add water and use a bamboo whisk to whisk until smooth. No clumps should remain and mixture should be glossy and thick. Pour matcha, vanilla and salt into the food processor and process again to incorporate. You may need to scrape down the sides of the food processor in between to ensure everything is incorporated. Transfer to an airtight container and let set in the refrigerator until ready to enjoy.

Step 2

In a large mixing bowl, whisk together the flour, baking powder, salt and sugar. Sift in the matcha powder.

Step 3

Create a well in the center of the dry ingredients and add the vanilla, plant milk, water and oil. Whisk to combine, making sure not to over mix. If the mixture is a little clumpy, that’s okay.

Step 4

Heat a heavy bottomed pan over medium heat, greasing with neutral oil. Add ¼ cup batter to the pan and cook until bubbles form on the surface (about 1 ½ to 2 minutes) and flip. Cook on the other side and repeat.