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.