Directions

Pancakes

1. Separate eggs yolks and whites. Put egg whites into stand mixer bowl and put egg yolks into a separate bowl.

   

2. Add ingredients to the egg yolks. Add 2 tbsp milk, 1 tsp baking powder, 2 tsp matcha, and 2 tbsp flour.
3. Add ingredients to the egg whites. Add 1 tbsp of sugar.
4. Turn on the stand mixer. Let the mixer work the egg whites.
5. Finally relax until the meringue is nearly done.🤪 Add 1 tbsp sugar and 1 tsp vanilla.
6. Wait for stiff peaks in the egg-white mixture. Turn off the mixture and start adding the egg white mixture into the egg yolk mixture a little at a time using a whisk.

   

7. Oil your pan. scoop batter into pan then sprinkle some water on the side. Cover and cook for  about 6 minutes on low to medium heat then uncover and carefully flip over to avoid deflating. Cook for another  few minutes.
8. Remove from pan. You can sprinkle powdered sugar over the top if you want some extra sweetness. 😋

Topping

1. Create cornstarch mixture. Combine 2 tbsp water and 1 tbsp cornstarch in a small dish. Set aside.
2.  Reduce blueberries. In medium saucepan bring water, sugar (or honey), and blueberries to a boil, stirring occasionally. Reduce heat and simmer for about 10 minutes.

   

3. Add cornstarch mixture to blueberry mix. Turn off heat and let it thicken for about 5 minutes.
4. (Optional). Transfer to a blender to create a smoother syrup mixture.