Matcha Pancakes

So working second shift and having this uncanny ability to only fall asleep at 6am makes me usually eat my heaviest meal at about 4:30am. So one night after a 12 hour shift, I decided that I was really hungry but remembered I hadn't been to the store for something like 2 weeks. My strategy at eating all the canned goods that have been in my pantry for what seems like years looked impossible at that time. I looked in the fridge only to be pleasantly surprised. BACON. Now this was a full pound of bacon and I thought "This would be amazing to have a pound of bacon as a meal...but I'm sure I'll have the war of the pigs in my stomach the whole night". Having realized this, I thought of my favorite meal: BREAKFAST.

Pancakes are so flippin' easy to make it's not even funny. Thanks to my good friend who has long since moved to Osaka, I scored this kick-ass griddle that I cook my flapjacks on. Today I was feeling saucy so I looked in my cooking cabinet and pulled out some Matcha (green tea) powder. I would have to say this is easily my favorite flavor of anything in the dessert realm so I figured I could make a pretty decent breakfast using this:

Full view of Matcha Pancakes with Anzuki spread, Salt & Pepper Bacon
This was from the 2nd time I made it with more matcha taste (way better)

Matcha Pancakes:

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk
• 4 tablespoon matcha (green tea) powder
  
• 1 egg
• 3 tablespoons butter, melted
• Anzuki (red bean) sauce/paste (mine came with the powder but you can buy the paste as well)
  

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Stir matcha powder with milk and set aside. Make a well in the center and pour in the matcha milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
3. Drizzle anzuki sauce over top of hotcakes. Serve with powdered sugar and syrup.

I usually get about 8-9 good pancakes out of this recipe. They're plump and fluffy and really don't get incredibly soggy. That's a definite plus to these since they have the Anzuki on top.

Hell of a breakfast and really light too. It felt like a dessert pancake without all of the sweetness added to it. I really recommend pouring syrup on these as well since it has a nice bond with the anzuki sauce. These are definitely a fav of mine! Some east meets west action for breakfast!!