los angeles guest suites

 

pom couscous

pom steak

Matcha Dusted Pancakes

by Alexis Siemons
Print Email

matchapancakeThe bright, vegetal flavor of matcha is reminiscent of the satisfyingly rich, bitter notes of pure dark chocolate. Both of which are an acquired taste. Over time, my taste buds began to crave the grassy notes of the finley milled Japanese green tea powder.

Considering that it's an expensive treat, I've kept it out of my cookies, cake and bread batters (which often require a bit too much then I'd like to spare) and have reserved it for a vanilla rose marshmallow latte, salad dressing & orange blossom tapioca.

As the snow fell like confectioners sugar from the sky yesterday (dusting the ground with glittering flakes), I was inspired to make my way to the stove and whip up a batch of whole wheat pancakes for lunch. I quickly realized that I was out of syrup and thought that a touch of powdered sugar would do the trick.

And then the jar of matcha whispered my name. Just like that I found myself sprinkling delicate sugar from one hand and matcha with the other onto the warm pancake (some powder melting into the pancake to deeply flavor the whole wheat and other bits lingering on top for color).

The bright, grassy notes of matcha melded with the sweetness of sugar and the hearty and slightly buttery richness of the whole wheat pancake. While I considered whisking up a matcha latte to pair with the breakfast-for-lunch treat, I decided that I effortlessly had my afternoon tea in just one bite. And if you're new tea-infused nibbles with the steeped leaf, then this simple sprinkle technique is the way to start. If your heart doesn't beat to a matcha tune, consider using a spice grinder or mortar and pestle to grind a fragrant earl grey and dust your pancakes with the bold bergamot flavors. Is it time for breakfast again?

 

Alexis Siemons is a freelance writer and tea consultant living in Philadelphia. As a tea enthusiast, she writes about her steeped adventures with tea on her website <teaspoons & petals, and teaches a series of culinary tea classes. Her recipes and stories have been published in Anthology Magazine, Grid Magazine, Philadelphia Magazine, Kinfolk Magazine, Remedy Quarterly and Design*Sponge.

Comments   

 
0 #2 alexis 2013-02-03 18:39
Thanks LAReader
Quote
 
 
0 #1 LAReader 2013-01-29 10:48
I want these! Alexis Siemons does the most interesting thing with tea!!!
Quote
 

Add comment


Security code
Refresh

Restaurant News

The Eastside Grill
New England
by Lisa Dinsmore

eastside-grill-logo.jpgWhile back home in Massachusetts for my father's 70th birthday – which is so hard to believe – my husband, older sister Sue and I wanted to take him out one night for a first-class, adult meal...

Read more...
Dorchester: 224 Boston Street
Boston
by Kitty Kaufman

224 3Last year Boston Magazine named owner Kevin Tyo's 224 Boston Street: "Best Dorchester restaurant, neighborhood casual." Sadly, their website doesn't say when they opened. It's got to be 20 years...

Read more...
O Rhode Island, How You Have Changed
New England
by David Latt

ri1.jpgIn the mid-1970s, when I lived in Providence the food wasn't very good. Sure there was great local seafood, especially clams and lobsters, but if you wanted to eat out, your choices were pretty...

Read more...
Czeching In
New York
by Alison Wonderland Tucker

facebook-check-in-nfc-smart-poster-300x300“I just need to get out of the apartment.” I whined to my friend Blaine on the phone.

“It’s raining.”  He replied.

I looked out the window.  It was just drizzling.

“I don’t care.  I need to do...

Read more...