Matcha Pancakes With Hot Chocolate Ganache

Preparation time: 10 minutes
Cooking time: 15 minutes

1 cup self raising flour (or plain flour with 2 teaspoons of baking powder)
2 tablespoons caster sugar
2 tablespoons matcha powder
pinch salt
1 egg
1 1/4 cup milk
Oil for frying
250g/8.83ozs. strawberries, washed and patted dry
100g/3.5ozs. white chocolate, chopped
1/2 cup cream

Step 1 - Whisk the flour, sugar, matcha powder and salt together in a bowl or jug. Measure out the milk in another jug and add the egg and whisk well. Make a well in the dry ingredients and gradually whisk in the liquid ingredients until smooth.

Step 2 - Heat a frying pan on medium heat and add a little oil. Using a ladle pour a scoop of batter and when bubbles appear on the surface, turn it over. Repeat using the remainder of the batter.

Step 3 - Place a piece of parchment on a plate. Melt the white chocolate in a microwave or double boiler and dip three of the strawberries in the white chocolate and allow the excess to drip away. Place on the prepared plate and chill. Then I take a teaspoon and drizzle a bit of chocolate on top of the strawberries (not necessary really).

Step 4 - Remove the calyx of the strawberries and slice into half or thirds (depending on size). Layer the pancakes with strawberry slices-one strawberry per layer cut into three is usually enough.

Step 5 - Heat the cream and add it to the remainder of the white chocolate and whisk to combine well. Heat it again slightly if you need to. Serve with the hot chocolate ganache cream.

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