Matcha & Rose Pancakes
Ingredients
Butter, for the pan
Pomegranate seeds, for garnishing (optional)
GROUP A: EGG YOLKS
2 egg yolks
1/4 tsp salt
1 1/2 tsp matcha green tea powder
2 tbsp AP flour
1/2 tsp vanilla extract
2 tsp rose syrup
1 tbsp milk
GROUP B: EGG WHITES
2 egg whites
2 tsp granulated sugar
1 tsp apple cider vinegar
GROUP C: SYRUP
1/3 cup chopped strawberries
1/4 cup pomegranate seeds
1 tsp rose syrup
1 tsp granulated sugar
Method
Make the syrup: Blend together all the Group C ingredients, then strain the mixture to keep the smooth, runny syrup. Discard the chunky mass left behind.
Add all Group A ingredients to a small bowl and mix well to ensure that there are no flour or matcha lumps. Set aside.
Add all Group B ingredients to a large bowl and beat to stiff peaks. Scoop out 1/3 of the beaten egg whites and add it to the bowl with the yolk mixture. Mix well to a uniform consistency. Add this mixture to the remaining egg whites and fold slowly and carefully, ensuring that the mixture does not deflate much.
Heat up a medium sized pan or skillet on low heat and brush the surface with butter. Scoop out dollops of batter, depending on the size of pancake desired. Cover with a vented lid and cook for 3 - 4 minutes, till golden-brown. Flip, cover again, and cook for 2 - 3 minutes till golden brown on the other side too.
Stack ‘em up, pour the syrup over, and garnish with some pomegranate seeds.