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.
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.
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.
- 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!
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.
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
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.