What we need:
25 gr Butter
200 ml Milk
125 g Flour (00/oat/whole/gluten free/kamut)
6 g baking powder
2 medium eggs
15 gr sugar
1 or 2 teaspoons of Matcha (or even more, depending on how green you want your pancakes)
To serve: Maple syrup, fresh fruit or chocolate
Let's start by melting the butter.
In the meantime, separate the egg whites from the yolks.
In a bowl lightly whisk together the milk and egg, then whisk in the melted butter.
Continue until it becomes a light homogeneous color.
Sift the flour, baking powder and Matcha into a large bowl.
Pour the milk mixture into the flour mixture and, using a whisk, beat until you have a smooth batter.
Heat a non-stick frying pan over a medium heat and add a knob of butter. Add a ladle of batter, wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown.
These serves are for approximately 12 pancakes.
Serve warm with maple syrup, fresh fruit or chocolate, if you like.