Matcha Sesame Pancakes

matcha sesame pancakes


  • 1 large egg 
  • 1 tbsp granulated sugar
  • 1 tbsp milk (any kind)
  • 1 tsp Carrington Farms Organic Matcha Powder
  • 2 tbsp flour
  • ⅛ tsp baking powder 
  • 1 tbsp water (for steaming)
  • 1/8 tsp Sesame Oil for cooking 


  1. In a mixing bowl, whisk together egg white on medium low speed until frothy. While whisking, gradually 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 form. Set aside until needed.
  2. In another mixing bowl, whisk together milk and Carrington Farms Organic Matcha Powder until mostly emulsified. Whisk in the egg yolk and 1/8 teaspoon of Sesame Oil, then add the flour and baking powder. Whisk everything together until just combined. Work quickly at this stage to avoid leaving the meringue sitting for too long.
  3. Add ¼ of the stiff peak meringue into the matcha batter base and whisk it together until everything is completely incorporated and smooth. Gently fold in the remaining meringue until just combined, being careful not to over mix, as this can affect the height and texture of the pancakes.
  4. Heat a nonstick pan over medium-low heat and add a few drops of Sesame Oil. Use a 3-inch ice cream scoop or transfer the batter into a piping bag to portion the batter into the pan. Cover the pan with a lid (partially or fully) and let the pancakes cook for 3 minutes.