Thick Matcha Pancakes

A cross between breakfast and dessert, these sweet pancakes are seriously fluffy.


  • Meringue:
  • 3 egg whties
  • 30 grams sugar
  • Egg yolk batter:
  • 3 egg yolks
  • 20 grams sugar
  • 120cc milk
  • 30 milliliters oil
  • 150 grams pancake mix
  • 15 grams matcha powder
  • Toppings:
  • Anko (sweetened adzuki bean paste)
  • Candied chestnuts
  • Whipped cream
  • Kuromitsu (Japanese black sugar syrup)
  • Mint


  1. Make ring molds out of a milk carton.
  2. Separate the yolks from the egg whites.
  3. Beat egg whites and sugar until stiff peaks.
  4. In a separate bowl, combine all ingredients for the egg yolk batter and mix well.
  5. Fold in the egg whites until just combined.
  6. Heat frying pan over low heat and place the ring mold on top. Place parchment paper on the bottom and sides of the mold.
  7. Pour in the batter and cook over very low heat for approximately 20 minutes.
  8. Flip it over and cook for an additional 5 minutes.
  9. Transfer to a plate and top with your favorite ingredients.