#pancakes

Matcha Pancakes

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Shirt- &Other Stories|Perfume- Ellis Brooklyn

Photography & Styling by. Bernadette Mira

I’m always extremely picky about my perfumes. I tend to gravitate towards sensual smells that are along the line of musky, cedar like smells. Yet, every now and then a perfume comes along and surprises me. You know when you’re shopping around and checking out different perfumes and one just hits you right in the face? (HOPEFULLY not literally.) Ellis Brooklyn’s Fable Eau De Parfum did that to me. Not only is the packaging stunning and to die for, but the smell is unique. It was immediately sense memory for me. It took me back to when I was a kid and would endlessly suck on the honeysuckle flowers. The scent is light yet has this undertone of sensuality. Please, do yourself a favor and check out their perfumes.

So, on to the recipe! I’m not going to bore you with the details of the benefits of matcha powder, but it IS SUPER good for you! Just know that detail while you’re making yourself four pancakes and end up devouring them all. (This is what I’m telling myself.) These pancakes are delicious! I was kind of skeptical about the idea of adding matcha powder to a pancake recipe, but you only live once am I right?

Matcha Pancakes 2

Matcha Pancakes

Makes 5-7

Ingredients 

1 1/2 cups of all-purpose flour (sifted)

1 tsp. of matcha powder

1/2 tsp. of baking powder

1/2 tsp. of baking soda

1/4 tsp. of sea salt

1 tbsp. of unsalted butter

1 tbsp. of granulated sugar

1 egg

2 cups of green tea soy milk 

1 tsp. of vanilla extract 

Coconut whip cream

1 can of coconut cream (omit juice-save for smoothie or juices)

1 tsp. of vanilla extract

1 tbsp. of granulated sugar 

Toppings

confectioners sugar

matcha powder 

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Directions:

  1. Make pancake batter: Sift dry ingredients together in a large mixing bowl. Flour, matcha powder, baking soda/powder and sea salt. Then set aside.
  2. In a medium size mixing bowl, mix 1 tbsp. of room temperature unsalted butter, sugar, egg, soy milk and vanilla extract until well incorporated.
  3. Then add the wet ingredients to the dry and mix until smooth.
  4. Tightly wrap and leave over night in the fridge until the next morning.
  5. Next day: Prepare a cold mixing bowl, by adding it into the freezer and leave for at least 20 minutes. Once 20 minutes are up bring out and mix the coconut cream on high-speed, either with a standing or hand-held mixer. After it has been mixed for two minutes add the vanilla extract and sugar slowly. Mix again for 5 minutes. Then once it becomes fluffy, leave it in the fridge until ready to use.
  6. By this time, you should start making the pancakes. Making pancakes are pretty simple. The way I do them is by adding about 1-2 tbsp. of butter to a large skillet on medium heat. Once the butter has melted I then gently add pancake mix by using a 1/2 measuring cup. Once the pancake batter has started to bubble on top its time to flip. Do this method how you please and what works best for you. You may, to keep the pancakes warm heat up the oven to 175. When you have finished your first pancake and progress to make more, add them to a baking sheet and put them in the oven so they stay nice and warm.
  7. To assemble the pancakes: I did this by largest to smallest.  Pancake, coconut whip cream, pancake, and so on and so forth. To top it off add sifted confectioner sugar  and sifted matcha powder.

Enjoy!  Partake in devouring some delicious yet some what healthy pancakes!

Much love,

                                Bernadette 

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