Matcha White Chocolate Hotcake

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Hi there, time for your weekly dose of my word vomit.

Things I’ve appreciated the past week:

  • This place. It’s just such a fun and pleasurable shopping experience.
  • Making pancakes using pancake mix because it’s American Week (haha) at the grocery stores, mixing frozen blueberries into the batter and sandwiching the pancakes with cream cheese filling. Might do a separate post on this one, but all I have to say is the following: my name is Alex and I have finally made pancakes using pre-made mix. And I thoroughly enjoyed it.
  • Making lots of this. It’s the perfect vegan, slightly fudgy yet simultaneously fluffy mug cake. I love a lot of mug cakes for their general ease and convenience, but this is definitely one of my favourites. The optional chocolate is actually a must. And how simple!
  • This show is most certainly not overrated. Heavy on the crying, a well-paced storyline. Just the way it should be.

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A couple of weeks ago I taught someone who never tried matcha before how to make matcha tea, ‘with water first, not milk’, he insisted. I coughed and gave in. There’s a degree of maturity about matcha, even to the seasoned black coffee drinker (me). I drink my coffee black but when it comes to the green stuff, I almost always resort to adding a generous splash of oat milk to soften its edges. I do think believe that people who want to start drinking coffee should enjoy it naked, but matcha necessitates an easing into, a softer approach. Maybe a matcha latte first. I regret not recommending the latter to him; I have this bad habit of not thinking through something properly in the moment. When it comes to baking with matcha, you’re hard-pressed for another ingredient to overshadow its deeper, earthy notes. I was lucky to find a cheap tin of matcha at the Asian grocery store here. It’s almost been a month since I arrived and I’m still not even halfway done with it. 2.50€, would you believe it? Well I still don’t. I know that most places sell matcha powder at a much higher price so don’t feel pressured to burn a hole in your wallet just to make this- you’re also fine making this with half the amount of matcha.

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added banana at the end which is optional!

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with mascarpone, muesli and frozen raspberries

What I love about this hotcake is that, apart from its obvious matcha flavour, something I find lacking in a lot of matcha baking recipes, it’s perfect for sharing with others, or if you live alone, simply freeze whatever you have left and heat it up another time. It’s bouncy, fluffy, with melted white chocolate here and there surprising you at each bite. Matcha and white chocolate are like peas in a pod. Rich, bitter ground leaves with smooth and sweet chocolate. The darling of chocolates.

Key points:

  • DO use the stated amount of baking powder. It may seem like a lot but it’s necessary here
  • The low heat throughout is important, otherwise you will burn that hotcake. Yes, it happened the first time…
  • I added chopped banana to mine but this is optional, I thought it added a different depth of sweetness aside from the white chocolate to cut through the deeper notes of green tea.
  • I recommend using a wide, heavy-duty, nonstick pan that’s at least 9.5 inches. You risk burning the bottom too fast otherwise. Use a frying pan instead of a skillet because skillets are less sensitive to changes in temperature and don’t conduct heat as well. Save those for the oven recipes.
  • A lid for the pan is necessary to cook the top evenly while the bottom cooks, but if you don’t have one you can use a baking sheet. You might have to hold it steady because of its bulk but work with what you have!

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Matcha White Chocolate Hotcake (for 3-4 people)

*indicates a vegan or gluten-free substitution that will be mentioned below the recipe. Please refer to the key points stated above to guide you.

Ingredients

1 egg*

4 tbsp or 28g sugar

0.5 tsp salt

120ml (1/2 cup) milk of choice

35g butter, plus 1 tbsp extra for the pan*

8g (almost 1 tbsp) baking powder

10g (1 heaped tbsp) matcha powder

100g (3/4 cup+2 tbsp) all-purpose flour*

25g (a medium handful) white chocolate, plus more for melting and drizzling on top afterwards (optional)

Optional add-ins: chopped banana or nuts

 

*vegan substitutions: use 1 flax egg instead of the egg. Make this by mixing 1 tbsp ground flaxseed with 3 tbsp water in a small bowl and let that gel for a while before you use it. Use vegan butter in place of regular butter. Coconut oil will work but avocado oil is a little too strong for this recipe.

*gluten-free substitution: substitute the all-purpose flour for the same amount of gluten-free flour blend or 120g of almond flour

 

Directions

Put the butter in a small microwaveable bowl and heat it in the microwave on high power for at least 30-40 seconds, or until melted. Let that cool for a couple of minutes until it reaches room temperature before using. In another medium bowl, whisk together the egg, milk, sugar and salt. If you’re making the vegan egg, make sure the ground flax has gelled up first before mixing it with the other ingredients. Then whisk in the butter when it’s cooled down. Whisk until the mixture is pale and has a slight froth on top. In a separate small bowl, briefly whisk together the flour, baking powder, matcha powder and white chocolate.

Tip this dry mixture into the wet mix and mix everything together with a spoon until just combined. Add the optional add-ins (nuts/banana) at this point. Do not overmix. The mixture will seem thick but will drop off your spoon quite easily with a flick of the hand. Add 2 tbsp more milk if it looks too thick.

Get out your wide pan that’s at least 9.5 inches. You can get away with 9 but you must watch the bottom carefully and keep the heat very low. Put the pan on medium heat and add a generous tablespoon of butter to it. Once the butter is melted, tilt the pan at angles so it coats the entire surface. Add the matcha hotcake batter to the pan and spread it so it evenly coats the bottom with the bottom of a spoon. Put the lid on and let the hotcake cook for 5 minutes, occasionally lifting the lid to wipe off excess condensation. After 5 minutes you should see the edges turn slightly darker and there will be bubbles popping on the surface. At this point, reduce heat to low and continue to cook the hotcake for 7 more minutes, or until the surface is dry and a wooden stick inserted into the middle of the hotcake comes out with dry crumbs.

Hotcake For One

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As like every Saturday, I took a route less travelled. That morning was colour and fairytale light and a whimsical plate. The perfect respite welcomed me at Paddy Hills, one of my favourite local hideaways for moreish brunch fare, ambience (and not going to lie, the lighting is always perfect for photographs). The light. Almost as if the window behind me had the slightest blue filter. Why is it that I remember these things and not actual important things like the bus routes back home?

Every time I venture out alone in search of a particular foodthing or breakfast dish (for I’m the sort who wakes up way too early to wait for brunch, though that’s always welcome on the social agenda), I savour every little component that arrives at the table. Food is meditation. Every sit-down is an analysis, a reconnection with the humble plate. A cup of coffee is a bit of serendipity, its acidity meaning more than just caffeine. It precedes the awakening of senses; always a bit of displeasure before every reward. Just like my laboratory internship that started in July– each new theory or paper encountered is an adventure for the senses. Every moment is to be savoured, every experiment a full-on thrusting into the meat of the mind.

Having tried many a hotcake before, I didn’t have particularly high hopes for the one at Paddy Hills, but it’s by far the best one I’ve tried. Golden, crisp edges encased a cake-like, fluffy interior, leaning towards pound cake on the density spectrum. Its perfect texture was proven by the soft drag of my fork’s prongs along the edge, followed by the total lack of resistance as they sank into the domed surface. It was then that I decided I just had to recreate something similar at home, and that’s exactly what the following morning demanded. With the mother’s new stash of gluten-free coconut flour at home, I have also included a gluten-free version for any of you who swing that way for personal health reasons. It took a couple of tries to get as close as possible as I could to what I enjoyed. The original recipe I followed online included the unusual addition of Japanese mayonnaise, which apparently is what the Jap folk use in their sky-high, souffle-like pancakes. Unlike American mayonnaise, the Japanese version is typically made with apple or rice vinegar instead of distilled vinegar, and uses egg yolks instead of whole eggs. Perhaps its the chemical structure of the soy vegetable oil they use or the underlying sweetness that lends a hand to the delish result. It did turn out with a desirab;e ratio of texture and flavour, though next time I shall try it without the mayo and look out for the slightest of differences.

It must be taken into account that the size of your pan (mine is about 4.5 inches wide), as well as how close your pan is to the kiss of heat, affect the final result. There’s nothing more gratifying than a big, fat hotcake on your plate.

It was a Sunday morning and the café came to me instead. Here goes.

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Hotcake For One (adapted from this lovely lady)

Ingredients

1/4 cup cake flour

1/4 cup all-purpose flour (substitute with coconut flour for the gluten-free version, but take away 2 tbsp)

1 tsp baking powder

pinch of salt

4 tbsp white sugar

2 tsp Japanese mayonnaise (substitute with American/homemade mayo if you have that on hand)

1 egg white

1/2 cup (180ml) milk or buttermilk

2 tbsp melted butter

splash of vanilla extract

whatever toppings you desire; I chose berries for a berry garden, mascarpone cheese, cashew butter and maple syrup

 

Directions

Preheat your pan on low heat and ready some butter for cooking. Make sure to have at least a healthy knob of butter for each hotcake you make, for this ensures the crispiest golden edges and ease in removing the cake from the pan. In a bowl, whisk together all the dry ingredients. In a smaller bowl, whisk the egg white until it becomes white and frothy. Add the milk, vanilla extract, mayonnaise and melted butter. Pour the wet into the dry ingredients and mix until everything is just combined. Tip the mix, which should have a thick dropping consistency, into your preheated pan and let cook for 15 minutes. After 15 minutes or when you can see that the edges have hardened and there are small bubbles around the same area, flip the hotcake (carefully) and cook for another 15 minutes. Remove the hotcake and serve with whatever you wish.