Hojicha Banana Pancakes
Since the smoky flavor of hojicha and the sweetness of maple syrup pair beautifully, it was only a matter of time before the roasted green tea would make its way into a batch of pancakes.
Hojicha Banana Pancakes take minutes to prepare, yet are worthy of a special weekend brunch. Serve classic round pancakes, or thin the batter with extra milk to create fun shapes. We’ve decorated our pancake bears with maple syrup and melted dark chocolate to create a delicious and adorable breakfast.
- 2 tablespoons Hojicha Powder
- 2 tablespoons sunflower oil (plus more for coating the pan)
- 1 cup unbleached flour
- 2 tablespoons baking powder
- 3 tablespoons sugar
- 1/8 teaspoon salt
- 1 banana
- 250 ml milk
- 1/2 teaspoon vanilla
- Maple syrup (for serving)
- Heat 2 tablespoons sunflower oil in a small saucepan over low heat for approximately 3 minutes. Remove from heat once warm.
- Add 2 tablespoons Hojicha Powder and the warm oil into a small bowl. Mix until fully dissolved, and place in the fridge to cool.
- Add 1 cup unbleached flour, 2 tablespoons baking powder, 3 tablespoons sugar, and 1/8 teaspoon salt to a large bowl. Mix until fully incorporated.
- Mash 1 banana into the chilled hojicha mixture.
- Stir in 250 ml milk and 1/2 teaspoon vanilla into the small bowl.
- Pour the wet ingredients into the dry ingredients. Mix to combine.
- Heat a non-stick pan over medium heat. Once the pan is warm, add just enough sunflower oil to lightly coat the pan.
- Once the oil is warm, add a scoop of pancake batter into the pan. Use a ladle to make round pancakes, or create shapes using smaller spoons, silicone molds, or a squeeze bottle. Be sure to leave plenty of space between the pancakes to easily flip them as they will spread.
- Only flip each pancake after: air bubbles appear, the sides begin to firm up, and the edges lift up easily without sticking to the pan.
- Cook the other side for approximately a minute until the sides fully firm up.
- Serve with a generous drizzle of maple syrup.