RECIPES

DIRECTIONS:

1. In a mixing bowl, whisk together egg white on medium low speed until frothy. While whisking, add the sugar in small increments. Once all the sugar is added, increase the speed to medium high and beat the meringue until stiff peaks. Set aside until needed.
2. In another mixing bowl, whisk together milk and matcha powder until mostly emulsified. Whisk in the egg yolk, 1/8th teaspoon Ty Ling Sesame Oil then add the flour and baking powder. Whisk everything together until just combined. *Try to complete this step as quickly as possible because it’s not good to leave the meringue sitting for too long.*
3. Add a ¼ of the stiff peak meringue into the matcha batter base and whisk it together until everything is completely incorporated and smooth. Add the remaining meringue and gently fold everything together just until combined and not more streaks remain.
4. DO NOT overmix or the pancakes won’t be as tall and will deflate easily after cooking.
5. In a nonstick pan over medium low heat, add a few drops of Ty Ling Sesame Oil.
6. Scoop the batter into the pan with a 3 inch ice cream scoop, or you can transfer the batter into a piping bag and pipe the batter into the pan. 
7. Cover the pan with a lid and let the pancakes cook for 3 minutes. Then, carefully spoon half of the water into the pan, around the pancake. Cover the pan again and let the pancake cook for another 3 minutes. Once the 3 minutes are up, gently flip the pancake, spoon the remaining water around the pan, replace the lid, and let the pancake cook for 3-5 more minutes.
8. Serve the pancakes immediately with whipped cream and a dusting of matcha and/ or fresh fruits if desired. Enjoy!