Matcha Pancakes with Macerated Berries and Whipped Crème Fraîche
Inspired by techniques from Serious Eats.
Fluffy matcha pancakes with a delicate green hue, topped with juicy macerated berries and a cloud of sweetened crème fraîche.
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Method
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Equipment
- 2 medium bowls
- large bowl
- sieve
- whisk or electric hand mixer
- nonstick frying pan (30 cm) or griddle
- 60 ml scoop or ladle
- thin wide spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 765 kcal |
| Protein | 10.9 g |
| Carbohydrate | 58.5 g |
| of which sugars | 29 g |
| of which free sugars | 17.7 g |
| Fat | 53.1 g |
| of which saturates | 34.8 g |
| Fibre | 4.2 g |
| Salt | 0.99 g |
Protein per 100 kcal
1.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Berries
- 300 g mixed berries, larger ones cut into bite-size pieces
- 35 g caster sugar
Batter
- 130 g plain flour
- 12 g caster sugar about 1 tbsp
- 1 tbsp matcha powder
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda
- 1 g fine sea salt or table salt a pinch
- 240 ml buttermilk
- 1 large egg
- 14 g unsalted butter, plus a little more for the pan
Whipped crème fraîche
- 480 ml full-fat crème fraîche
- 24 g icing sugar
- 1
Macerate berries. Toss 300 g mixed berries with 35 g caster sugar, cover and chill at least 1 h (up to overnight) until they make a syrup.
- 2
Mix batter. Sift 130 g plain flour, 1 tbsp caster sugar, 1 tbsp matcha powder, 1 tsp baking powder, ¼ tsp bicarbonate of soda and a pinch of fine salt into a large bowl and whisk. Add 240 ml buttermilk and 1 large egg; melt 14 g unsalted butter in the frying pan over medium heat and pour it in, leaving a thin film. Whisk gently until just combined (lumpy); rest 10-15 min.
- 3
Cook pancakes. Heat the pan over medium heat and test with 1 tbsp batter—pale golden after 1 min means ready. Pour 60 ml batter in 3 places and spread each to 10 cm; cook until bubbles break, edges are set and base is golden (2-4 min), flip and cook 1-3 min more. Keep warm on a rack in a 93 °C oven if you like; repeat, adding butter as needed.
- 4
Whip cream. Whisk 480 ml crème fraîche with 24 g icing sugar to soft peaks.
- 5
Stack and serve. Layer the pancakes, spoon over the macerated berries and juices, and crown with a dollop of the whipped cream.
Storage
Best served fresh and warm. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
