Bernetta Ingredients
- 120g self-raising flour
- 1 tsp baking powder
- 120ml milk
- 1 egg
- 10g matcha powder (N:B as matcha is really expensive i always use grade B matcha in baking recipes, you get the same benefits and it’s such good value for money so can use quite alot of it. Here’s what i use)
- To serve: frozen blueberries and greek yoghurt
Method
- Weigh out the flour, baking powder, and matcha powder in a large mixing bowl and stir them together with a whisk or fork so they’re evenly mixed.
- Measure the milk and crack the egg into the mixing bowl.
- Whisk everything together until you have a smooth, thick batter. Stop whisking once there are no lumps — don’t overmix.
- Place a non-stick frying pan on medium heat. Add a small knob of butter and let it melt. Swirl it around the pan so the base is coated. (If the butter starts smoking, your pan is too hot, turn the heat down.)
- Use a ladle or large spoon to add some batter to the pan. It should sit thick and round like a pancake.
- Cook the pancake for about 2 minutes, until small bubbles appear on the surface and the edges look firmer.
- Flip the pancake carefully with a spatula and cook the other side for another 2 minutes, until golden brown.
- Transfer the pancake to a plate. Repeat the process until all the batter is used up.
- Place the frozen blueberries in a microwave-safe bowl and heat for about 1 minute until soft. Mash lightly with a fork to make a quick sauce.
- Stack the pancakes on a plate, spoon the mashed blueberries over the top, and finish with a dollop of Greek yoghurt. Serve immediately and enjoy!
