Ingredients (Serves 4–6)
For the Pancakes:
1 cup all-purpose flour
1 teaspoon matcha powder 🍵
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg
3/4 cup milk (or plant-based alternative)
2 tablespoons chopped nori seaweed (or crumbled sheets) 🌊
1 tablespoon sesame oil for frying
For the Umami Dipping Sauce:
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon grated ginger
1 teaspoon honey or maple syrup
1 teaspoon toasted sesame seeds
Instructions
Prepare the Pancake Batter:
In a large bowl, whisk together flour, matcha powder, baking powder, and salt.
In another bowl, whisk the egg and milk until combined. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
Fold in the chopped nori seaweed. Let the batter rest for 5 minutes.
Make the Dipping Sauce:
In a small bowl, mix soy sauce, rice vinegar, sesame oil, grated ginger, honey, and sesame seeds. Set aside.
Cook the Pancakes:
Heat a non-stick skillet over medium heat and add a drizzle of sesame oil.
Pour 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles appear on the surface, then flip and cook for another 2 minutes until golden. Repeat with the remaining batter.
Assemble and Serve:
Arrange the pancakes on a platter. Serve warm with the umami dipping sauce on the side.
Tips for Perfect Pancakes
Use high-quality matcha for a vibrant green color and balanced flavor.
Adjust the batter’s consistency with a splash of milk if it’s too thick.
Garnish with additional seaweed or a sprinkle of sesame seeds for extra texture.
Serving Suggestions
Serve these pancakes as a starter, snack, or alongside a light salad for a creative meal. For a more substantial dish, top with a poached egg or smoked salmon.
