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American 15 Mins Prep · 20 Mins Cook

1. To make the pancakes, place the milk, or milk alternative, in a small pot and heat to just below boiling point.
2. Add 4 tbsp matcha powder and whisk to combine.
3. Separate the egg yolks from the whites.
4. In a medium-sized bowl, whisk the egg yolks with 1 tbsp of sugar until pale and frothy.
5. Whisk the matcha milk into 4 of the egg yolks in batches.
6. Sift the flour and baking powder over the yolk mixture and whisk well, making sure everything is incorporated.
7. Microwave the remaining sugar for 30 seconds.
8. Whip all the egg whites with the cream of tartar until frothy and pale, adding in the remaining sugar a little at a time until stiff peaks form. Be careful not to over whip.
9. Take 1⁄3 of the whipped egg whites and whisk it into the bowl with the yolks until completely incorporated.
10. Fold the remaining meringue into the yolk mixture in two batches taking care to be gentle and not knock out any air.
11. Place a large non-stick frying (with a lid) pan over a low heat.
12. Grease the pan with cooking spray and wipe away most of the fat with a paper towel.
13. To cook two pancakes at a time, scoop the mixture into the pan using an ice cream scoop or measuring cup, cover and cook for 4-5 minutes.
14. Remove the lid from the pan and add some more batter on top of each pancake. Cover and continue to cook for a further 4-5 more minutes.
15. Lift the lid and use a spatula to gently peek under the pancake. The pancake should release easily – don’t force it.
16. Gently flip the pancakes, cover and cook for another 5-6 minutes.
17. Once the pancakes are golden and cooked through, remove from the pan and serve on a plate.
18. Combine the icing sugar and 1 tbsp matcha and dust over the pancakes along with a drizzle of honey.

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