Description
The newest breakfast combo you didn’t know you needed. Meet baby Chocolate and Matcha Pancakes. Take your morning breakfast cereal to the next delicious level!.
Ingredients
Scale
Wet Ingredients (mix first then divide into half)
- 2 large eggs
- ⅓ cup sugar
- 1 cup whole milk
- 3 tbsp unsalted butter (melted)
- 1 tsp vanilla extract
Dry Ingredients for Chocolate Pancakes
- ⅔ cup all purpose flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 1 tsp salt
Dry Ingredients for Matcha Pancakes
- ⅔ cup all purpose flour
- 2 tbsp matcha powder
- 1 tsp baking powder
- 1 tsp salt
Instructions
First, prepare the wet ingredients
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In a large bowl, whisk eggs, sugar, whole milk, melted butter, and vanilla extract together, until well combined.
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Transfer half of the wet ingredients into another bowl. Now you have 2 bowls of equal amount of wet ingredients.
Chocolate Pancake Cereal
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Take either bowl of wet ingredients, and add ⅔ cup flour, cocoa powder, baking powder and salt. Whisk until well combined.
Matcha Pancake Cereal
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Take the other bowl of wet ingredients, and add ⅔ cup flour, cocoa powder, baking powder, and salt. Whisk until well combined.
Cook the Pancake
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Transfer the pancake batter to a squeeze bottle or a ziplock/piping bag. Cut a small hole at the corner of the ziplock bag. Let the batter set for about 5 minutes.
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Heat a non-stick pan to medium heat. Brush the oil over the pan (you can use paper towel to smear a thin layer of oil on your pan). Squeeze or pipe the pancake batter, each about the size of a quarter. Leave space in between mini pancakes as they will spread. Cook for about 1-2 minutes until they start to bubble. Use a large spatula to flip them all at once or use chopsticks to flip each pancake individually. Cook the other side for another 1-2 minutes, until golden brown.
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Dig in! Enjoy mini pancakes with maple syrup + butter, or with milk, or just grab a handful and snack on!
Notes
breakfast, cereal, chocolate, matcha, pancake
- Category: Breakfast
- Cuisine: American, Japanese