Hitchinfoodie aka Claire shows us how to elevate your traditional pancake stack! Add our vibrant smooth matcha for color, a little sweetness from coconut and a hint of rose and you have a breakfast that you won't forget.
Prep Time: 5 min | Total Time: 15 min | Servings: 1-2
300g self-raising flour
1 tsp baking powder
1tbsp caster sugar
2tbsp dessicated coconut
2 medium eggs
1/8 tsp rose water
1.Mix the flour, baking powder, matcha, caster sugar, coconut and salt in a bowl. (I used a fine sieve for the matcha, to ensure no lumps)
2. Crack eggs into mixture (& rose water) and whisk, slowly adding the milk, until you have a thick batter
3. Spoon batter into hot pan (with a little melted butter), cook until bubbling, then flip.
4. I served these with a sprinkling of matcha, dessicated coconut, maple syrup and berries.
Check out Hitchinfoodie on Instagram for more delicious recipes!