Serve up these sweet matcha pancakes with cream cheese icing, perfect for matcha and tennis fans alike.
Matcha Tennis Ball Pancakes
Ingredients
Makes 24 servings
For the pancakes:
- 2 cups all-purpose flour
- 2 tablespoons matcha powder, (plus more for dusting pancakes)
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 2 Vital Farms eggs
- 2½ cups buttermilk
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted, (plus more for buttering griddle)
For the cream cheese icing:
- 4 ounces cream cheese, (room temperature)
- 4 tablespoons powdered sugar
- pinch of salt
Instructions
- In a medium bowl, whisk together the flour, matcha, baking soda and powder, salt, and sugar.
- In a large bowl, whisk together the eggs, buttermilk, and vanilla extract.
- Add the dry ingredients into the wet and whisk until just combined. Add in the melted butter and whisk to combine. Allow the batter to rest a few minutes while you make the cream cheese topping.
- In a small bowl, combine the cream cheese, heavy cream, powdered sugar, and salt and use a hand mixer to beat ingredients together until smooth. Add to a piping bag fitted with a round tip or a zip-top bag and set aside.
- Heat a large cast-iron skillet over medium heat. Lightly butter the surface then add 2-tablespoon dollops of the pancake batter, leaving enough space in between to flip.
- Allow the pancakes to cook until a few small bubbles form on the surface and begin to pop. Carefully flip and cook about a minute more on the other side.
- Place finished pancakes on a piece of parchment or wax paper and dust with more matcha powder. Pipe the cream cheese onto the pancakes in the shape of tennis ball piping. Serve warm.
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