Ingredients
- 1 cup cake flour (140g)
- 2 tsp matcha powder (5g)
- ¾ tsp instant dry yeast (2g)
- 1 large egg
- 2 tsp sugar (10g)
- ¾ cup milk (180ml)
Filling:
- 3 tbsp cream cheese (50g)
- Cranberries (add to taste — fresh, dried, or rehydrated all work)
- 1 to 2 tbsp sweetened condensed milk (optional)
Instructions:
1. Mix flour, matcha, yeast, egg, sugar, and milk until smooth. Strain if you want a silkier texture. Cover and rest for 1 hour at room temp, or refrigerate overnight.
2. In a small bowl, mix cream cheese with your desired amount of cranberries. Stir until evenly combined.
3. Once fermented, gently stir the batter to release excess air bubbles.
4. Heat a nonstick pan over low heat—no oil needed. Pour in the batter and cook slowly until the surface is dotted with small pores and the bottom is lightly golden.
5. Spoon the cranberry cream cheese filling onto one half of the pancake. Fold it over like a taco or omelet, press gently, and slice into pieces to serve.
Tip:
Mix the batter the night before and let it ferment in the fridge. In the morning, you’ll have a ready-to-cook breakfast.
#matcha #pancakes #creamcheese #cranberry
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