Lately I speak often of Matcha green tea with many beneficial properties, this listed in the post of the bun at tea Matcha (see recipe). This time I used to make the famous American pancakes, the recipe I had in inheritance from an American girl I’ve known here in London. As always I revisited by the version gluten and lactose and cooked them lightly without frying them; so no guilt before swimsuit season. They’re easy, fast, you can prepare it the day before and match them to both the doce that salty. Nonnacool has sglutinata in normal version and legacy. I wish you a good American breakfast or a snack.
- 150 grams of flour
- 70gr of potato starch
- 30gr 1 teaspoon Matcha green tea
- 30 g butter
- 300 ml milk
- 2 eggs
- half a bag of baking powder or cream of tartar
- 1 teaspoon sugar
- a pinch of salt
for the version without gluten and lactose and yeast replace only these ingredients in the same quantities:
- rice flour or gluten free
- soy butter or margarine or coconut oil
- soy milk
- cream of tartar to activate baking soda
In a bowl mix all the buckets then flour, starch, sugar, salt, yeast and Matcha tea; then add melted butter, milk and the yolks of two eggs. Stir from bottom to top and then add egg whites.
* Import follow method and mix the ingredients together *
Let stand for 15/20 minutes.
Preheat a nonstick skillet or crepe pan, I used an electric crepe Pan gave me Anna, my sister in low. Thanks Ian!
We shuffled into the mixture and begin to pour a ladle, not full of mixture into the pan. Pouring do not spread the dough as you usually do with crepes, simply pour it in the middle and wait for it to spread by itself.
Cook 2 minutes and when you staccherá out of the frying pan and cook the other side for another two minutes.
Styling: serve with the famous maple syrup, fruit of your choice, various seeds, yogurt and whipped cream.
Secrets: If you don’t have maple syrup use honey.
With Love …