Well, hello there! I’m Eiji Akagi, and I’m here to introduce you to a breakfast delight that will revolutionize your mornings – my Matcha Lemon Ricotta Pancakes.

Born and raised in Japan, Eiji Akagi developed a passion for blending traditional Japanese flavors with global influences. An avid photographer, he finds inspiration in capturing the beauty of everyday life through his lens. Eiji’s love for cooking stems from his family’s rich culinary heritage, where recipes were treasured heirlooms passed down through generations. With a background in graphic design, he brings a creative eye to both his dishes and his visual storytelling. Based in a bustling metropolis, Eiji is always exploring new ways to marry art and gastronomy.

Eiji Akagi currently resides in the United States and grew up in Japan.

Hailing from Japan, a country where culinary artistry is revered, I grew up surrounded by flavors that dance on the palate. This recipe is a fusion of my heritage and my love for creative cooking.

The origins of Matcha Lemon Ricotta Pancakes can be traced back to the vibrant streets of Kyoto, where local chefs crafted a new twist on traditional pancake recipes. Infused with matcha, lemon zest, and ricotta, these pancakes have become a breakfast sensation, delighting taste buds near and far.

What you need

Get ready to elevate your breakfast game with my Matcha Lemon Ricotta Pancakes – a fresh morning symphony of flavors that will make your taste buds sing! Imagine fluffy pancakes infused with the earthy notes of matcha powder, zesty bursts of lemon zest, and the creamy decadence of ricotta cheese. To create this culinary masterpiece, I first whisk together a batter that marries the matcha, flour, and ricotta with a splash of milk and a hint of lemon. I then expertly cook these delightful discs on a hot griddle until golden brown, ready to be served with a flourish of lemon slices and a drizzle of honey. Indulge in this breakfast delight that’s as vibrant as it is delicious, making every morning a celebration of taste and texture!

Ingredients:

• Matcha powder – Matcha powder adds a unique earthy flavor and vibrant green color to the pancakes. It’s essential for the distinct taste, but if needed, green tea powder can be substituted.
• All-purpose flour – Flour provides the base structure for the pancakes. For a gluten-free option, you can use a gluten-free flour blend as a substitute.
• Baking powder – Baking powder helps the pancakes rise and become fluffy. Ensure freshness for optimal results.
• Salt – A pinch of salt enhances the flavors in the pancake batter and balances the sweetness. Use as per taste preference.
• Ricotta cheese – Ricotta cheese adds creaminess and richness to the pancakes. It also helps in achieving a tender texture. Cottage cheese can be a substitute with a slightly different texture.
• Egg – An egg binds the ingredients together and provides structure to the pancakes. To make this recipe vegan, you can use a flax egg or a commercial egg replacer.
• Milk – Milk adds moisture to the batter and helps in achieving a smooth consistency. Non-dairy milk like almond or soy can be used as a substitute.
• Lemon zest – Fresh lemon zest brightens the flavor profile of the pancakes and complements the matcha. Ensure to use organic unwaxed lemons for the best zest.
• Butter – Melted butter adds richness and flavor to the pancakes while also aiding in the cooking process. Oil can be used instead of butter for a dairy-free option.
• Lemon slices and honey (optional, for serving) – Thin lemon slices and a drizzle of honey can be used as garnish for serving, enhancing the citrusy and sweet notes of the pancakes.

Utensils:

• Mixing bowl
• Whisk – Can use a fork as a substitute if a whisk is not available.
• Spatula
• Griddle or non-stick skillet – A regular skillet can also be used.
• Pancake flipper or wide spatula
• Measuring cups and spoons
• Lemon zester or fine grater
• Small saucepan (for melting butter)

Matcha Powder: A Green Tea Powerhouse

Ah, matcha powder, the vibrant green elixir that brings a touch of zen to my breakfast plate. Did you know that matcha is made from finely ground green tea leaves, delivering a concentrated dose of antioxidants with a gentle caffeine kick? While some may find the grassy notes a tad adventurous, in these pancakes, it’s the perfect partner to the zesty lemon and creamy ricotta, creating a harmonious symphony of flavors that’ll make your taste buds do a happy dance!

Ricotta Cheese: Creamy Dreamy Pancake Magic

Ricotta cheese, the unsung hero of the dairy world, I salute you! With your soft, luscious texture and subtle milky sweetness, you transform these pancakes into fluffy clouds of deliciousness. Not just a star in Italian cuisine, ricotta brings a velvety richness to every bite, making each forkful a decadent delight. While some may shy away from its perceived heaviness, fear not, dear readers, for in this recipe, it lightens up the pancake batter, ensuring a melt-in-your-mouth experience that will have you coming back for seconds and thirds!

What to serve it with?

I love serving my Matcha Lemon Ricotta Pancakes with a dollop of fresh whipped cream and a scattering of seasonal fruit. The creamy richness of the whipped cream complements the earthy matcha and tangy lemon flavors, while the burst of fruit adds a delightful sweetness. This combination not only elevates the visual appeal of the dish but also enhances the overall taste experience, creating a harmonious blend of textures and tastes that never fails to impress.

Summary

As I sign off, dear food enthusiasts, I invite you to try my Matcha Lemon Ricotta Pancakes and elevate your breakfast routine with a touch of culinary artistry. I’d love to hear about your experience infusing matcha into your dishes – share your thoughts in the comments below. Let’s continue our gastronomic journey together, celebrating the fusion of flavors and the joy of creative cooking. Until next time, keep savoring every bite and delighting in the magic of the kitchen!

Here’s the recipe:

Matcha Lemon Ricotta Pancakes

Eiji Akagi

Indulge in a refreshing twist to your breakfast routine with these Matcha Lemon Ricotta Pancakes, combining the earthy flavors of matcha with the zesty freshness of lemon.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Breakfast

Cuisine American, Japanese

Servings 4

Equipment

• Mixing bowl
• Whisk
• spatula
• Griddle or non-stick skillet
• Pancake flipper or wide spatula
• Measuring cups and spoons
• Lemon zester or fine grater
• Small saucepan (for melting butter)

Ingredients

  

• 2 tablespoons Matcha powder
• 1 cup All-purpose flour
• 1 tablespoon Baking powder
• 1/4 teaspoon Salt
• 1/2 cup Ricotta cheese
• 1 Egg
• 3/4 cup Milk
• 1 tablespoon Lemon zest
• 2 tablespoons, melted Butter
• As needed Lemon slices and honey (optional, for serving)

Instructions

 

• Prepare the Pancake Batter - In a mixing bowl, whisk together the matcha powder, all-purpose flour, baking powder, and salt. In another bowl, mix the ricotta cheese, egg, milk, lemon zest, and melted butter. Combine the wet and dry ingredients until just incorporated. Do not overmix to keep the pancakes fluffy.
• Preheat the Griddle - Preheat a griddle or non-stick skillet over medium heat. Lightly grease with butter or oil. - To test if the griddle is hot enough, sprinkle a few drops of water on the surface; they should dance and evaporate.
• Cook the Pancakes - Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook for another 1-2 minutes until golden brown.
• Serve and Enjoy - Serve the Matcha Lemon Ricotta Pancakes warm, garnished with optional lemon slices and a drizzle of honey. Enjoy the delightful blend of flavors!