Serves: 4

What You’ll Need:

• 150g self-raising flour
• 1 tbsp matcha powder
• 2 tbsp caster sugar
• 2 eggs
• 125ml semi-skimmed milk
• 2 tbsp butter, melted
• Sunflower or olive oil, for frying
• Maple syrup, to serve

What To Do:

• Preheat the oven on a very low setting – no more than 150°C/300°F/gas mark 2.
• Sift the flour into a large bowl and mix in the matcha powder and sugar. Make a well in the centre.
• In another bowl, whisk the eggs and then beat in the milk until well combined.  Stir in the melted butter and pour into the well in the flour mixture. Whisk together until you have a smooth batter.
• Place a large frying pan over a medium heat and add a little oil. When it’s hot, drop large spoonfuls of batter into the frying pan, leaving plenty of space between the pancakes. Cook for 1-2 minutes until golden underneath, then flip the pancakes over and cook the other side.
• Remove to a plate and keep warm in the oven while you cook the remaining pancakes in the same way.
• Divide the pancakes between four warm serving plates and serve immediately with maple syrup and a scattering of blueberries.

Our matcha comes in three main formats: pure powder, on-the-go single serving sachets, and as a pre-mixed flavoured drink. If you want to take on the matcha challenge, but want to be more creative in the kitchen than simply using teapigs matcha as a drink, try one of these recipes from teapigs’ THE BOOK OF MATCHA.