Raspberry & Matcha Pancakes

Matcha is probably the most famous of Japan’s green teas. Commonly used in the traditional complicated tea ceremony, in this recipe we’re shoving matcha in fluffy American-style pancakes, slathering them with whipped cream and raspberry coulis.

Done in 40 minutes

Dish by Hugh Woodward

Ingredients

For the matcha pancakes:

120gself raising flour

2 tbspcaster sugar

2 tbspmatcha powder

a small pinchfine sea salt

1large egg

250mlmilk

2 tbspunsalted butter, melted and cooled

For the raspberry coulis:

200graspberries

2 tbspcaster sugar

Anything else:

to tastewhipped cream

to tastedried raspberry powder

When I was in Japan a few years ago the guy who ran the capsule hotel I was staying in gave me some ceremonial grade matcha, presumably as some sort of practical joke. It was the night before my early morning flight home and I didn't sleep a wink - I was buzzing all night. After an equally sleepless flight I got off the plane and had to go to my best friends wedding, and make her cake. Since then however, my experiences with matcha have been favourable and responsible; a nice cup of tea, not before bed time, and definitely not before a massive flight. These matcha pancakes aren't going to keep you up all night, but they are very delicious. Enjoy.

Method

Whisk together the flour, sugar, matcha and sea salt until thoroughly mixed together.

Add the egg and slowly whisk in the milk, beating out any lumps of batter as you do so until the mixture is smooth and delicious swamp green. Stir through the cooled molten butter.

Heat a saucepan over a low heat and add the raspberries and the sugar along with a splash of water. Allow the raspberries to burst and dissolve in their own juices, the either crush them with a spoon through a sieve or blitz briefly in a blender (not too long as you'll break up the seeds), then also pass through a sieve.

Heat the frying pan with a drizzle of vegetable oil over a low heat and take a large dessert spoon full of the pancake mixture. Pour into the centre of the pan and cook until the top has set and bubbles are starting to come through.

Repeat with the remaining mixture, keeping the cooked ones warm in a low oven. When they are all done, pile them high, squirt with some whipped cream and pour over the raspberry coulis. If you have some, sprinkle over the raspberry powder and serve forth.

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.