Wednesday, December 7, 2011

Matcha Pancakes

Featured Ingredient: Matcha













Green tea, meet your matcha.

Traditionally used in Japanese tea ceremonies, matcha is derived from lightly steamed tea leaves that are then ground into a fine powder which you dissolve in hot water. Since you're ingesting the whole tea leaf, it stands to reason that matcha provides soaring levels of antioxidants for which green tea is lauded for. Unfortunately, there is a dearth of research pertaining to the health benefits of matcha in comparison to other teas. However, a University of Colorado study discovered that the matcha they tested contained 137 times more of the potent antioxidant epigallocatechin gallate, or less of a mouthful EGCG, than a green tea rival produced by steeping the leaves.

The flavor? I would say slightly grassy with some lingering sweetness. I’m a little concerned that my girlfriend Tabi might be addicted to the stuff. I’ve noticed a slight verdant tinge to her skin. Well, not really, and there is definitely nothing wrong with imbibing daily as a warm mug of matcha in the afternoon is hard to beat.

A caveat: The quality of matcha can vary greatly. I’ve had really good stuff and very lackluster stuff. I’ve always been pleased with the vibrant flavor of the matcha from MatchaSource. Founder Alissa White is really passionate about the emerald green powder. It’s undeniably a splurge, but a worthwhile one indeed.













The use of matcha in desserts has been gaining steam over the last year, with it increasingly breaching the savory world of cooking as well. Here is a recipe from Bon Appetit for pistachio-matcha crusted halibut that I’ve gotta try.

In a previous post, I made up a batch of mini baked mesquite pancakes. In this version, I’ve teamed up two awesome ingredients: matcha and coconut flour. 














Coconut flour has a natural sweetness and is crazy high in dietary fiber. I use the one from Bob’s Red Mill. Keep in mind that this guise of flour absorbs a ton of liquid, so if you want to make these with straight up whole wheat pastry flour, you probably want to cut back on the amount of milk by about 1/4 cup. Most matcha baked good recipes just blend the powder into the dry ingredients, but if you dissolve it first in warm water you’ll end up with more of its lively flavor in the end product.

If anyone has ideas for savory dishes that matcha can shine in, I’d love to hear them.

Coconut Matcha Baked Pancakes

















1 teaspoon matcha powder
3/4 cup whole wheat pastry flour
1/3 cup coconut flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1 large egg
1 cup milk or non-dairy milk of choice
2 tablespoons melted coconut oil or melted unsalted butter
Maple syrup

Preheat oven to 350 degrees F. In a small bowl, whisk together matcha powder with 2 tablespoons hot water. In a large bowl, combine flour, coconut flour, baking powder, baking soda, and salt. In a separate bowl, lightly beat egg and stir in matcha, milk and oil or butter. Add wet ingredients to dry and mix gently. Divide batter among 18 to 20 greased or paper lined mini muffin cups. Bake for 15 minutes, or until a toothpick inserted into the center of a pancake comes out clean. Serve with maple syrup. 

3 comments:

  1. Looks delicious. Would love for you to share this with us over at foodepix.com.

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  2. What a yummy preparation! Loved this recipe and the way you write. I am fond of food and I think there is a lot to learn from you! Your photography is praiseworthy too. Do you have a facebook page? Please feel free to follow my blog as well as my FB page (Cosmopolitan Currymania)and I'll follow your wonderful blog as well!!
    http://cosmopolitancurrymania.blogspot.com

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  3. I've been wanting to bake with matcha for so long. Now I've also got to add coconut flour to my wishlist of things to try.

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