Matcha Mylkbar's vegan matcha pancakes with chocolate sauce recipe

Name: Matcha Mylkbar's vegan matcha pancakes with chocolate sauce recipe
Cook time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 cup plain flour; 2 tbsp sugar; 1 tbsp matcha; ½ tsp salt; 2 tsp baking powder; 1 tbsp vegetable oil; 1 ¼ cups cold water

Matcha Mylkbar

October 21, 2016

easyTime:< 30 minsServes:2

This is one of the signature dishes at Melbourne's Matcha Mylkbar, the brainchild of Nic Davidson and Sarah Holloway, the team behind leading matcha suppliers Matcha Maiden.

Ingredients

Pancakes

1 cup plain flour
2 tbsp sugar
1 tbsp matcha
½ tsp salt
2 tsp baking powder
1 tbsp vegetable oil
1 ¼ cups cold water

Chocolate sauce

200g Callebaut 74 per cent dark chocolate
100ml full fat coconut milk
1½ tsp dark cacao powder (we use Mörk)
1g salt

To serve

Seasonal fruit, sliced
Ice-cream (optional)

Method

For the pancakes
Whisk together flour, sugar, matcha, salt and baking powder until aerated. Make a well in the dry ingredients and add oil, then slowly add water and whisk until smooth.
Heat non-stick pan on medium heat. Using a ladle, pour a scoop of pancake mix into the pan. When air bubbles appear, flip over and cook for a further minute. Repeat with remaining mixture.
For the chocolate sauce
Melt chocolate over double boiler. In a separate pot, bring the coconut milk to a simmer.
Incorporate milk slowly into the melted chocolate. Once combined, stir in cacao powder and salt. Leave to cool.
To serve
Make the pancake stack: Place one pancake on a plate, add some chocolate sauce and seasonal fruit, add another pancake, add some more chocolate sauce and seasonal fruit, and repeat (approximately four pancakes per serve). Pimp up with some ice-cream. Regret nothing.