by HumbleBean
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HumbleBean's Notes:
Expand3 tablespoons unsalted butter Ask a question about this ingredient
1 tablespoon lemon juice Ask a question about this ingredient
2 cups whole milk Ask a question about this ingredient
1 3/4 cup unbleached all-purpose flour Ask a question about this ingredient
1 to 1 1/2 tablespoon matcha Ask a question about this ingredient
2 tablespoons sugar Ask a question about this ingredient
2 teaspoons baking powder Ask a question about this ingredient
1/2 teaspoon baking soda Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1 large egg Ask a question about this ingredient
1-2 teaspoon vegetable oil Ask a question about this ingredient
Preheat oven to 200 degrees. Melt the butter over low heat and set aside to cool. In a medium bowl, whisk together milk and lemon juice and set aside.
Ask a question about this stepOver a medium sieve set in a large bowl, combine flour, matcha, sugar, baking powder, baking soda, and salt and sift into the bowl and set aside. Whisk the egg into the milk mixture to until combined and pour over the dry ingredients. Very gently stir until only small lumps remain. Be careful not to overmix.
Ask a question about this stepHeat a nonstick skillet over medium heat. Add the oil and brush to coat as evenly as possible. Pour batter onto the skillet and cook until the edges look dry and the bottom is browned, about 1½ to 2 minutes. Flip and cook for 1 to 1½ minutes more. Place cooked pancakes on an oven-proof plate in the oven to keep warm while cooking the remaining pancakes.
Ask a question about this step
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
