Matcha Mylkbar's vegan matcha pancakes with chocolate sauce recipe
This is one of the signature dishes at Melbourne's Matcha Mylkbar, the brainchild of Nic Davidson and Sarah Holloway, the team behind leading matcha suppliers Matcha Maiden.
Ingredients
Pancakes
1 cup plain flour
2 tbsp sugar
1 tbsp matcha
½ tsp salt
2 tsp baking powder
1 tbsp vegetable oil
1 ¼ cups cold water
Chocolate sauce
200g Callebaut 74 per cent dark chocolate
100ml full fat coconut milk
1½ tsp dark cacao powder (we use Mörk)
1g salt
To serve
Seasonal fruit, sliced
Ice-cream (optional)
Method
For the pancakes
Whisk together flour, sugar, matcha, salt and baking powder until aerated. Make a well in the dry ingredients and add oil, then slowly add water and whisk until smooth.
Heat non-stick pan on medium heat. Using a ladle, pour a scoop of pancake mix into the pan. When air bubbles appear, flip over and cook for a further minute. Repeat with remaining mixture.
For the chocolate sauce
Melt chocolate over double boiler. In a separate pot, bring the coconut milk to a simmer.
Incorporate milk slowly into the melted chocolate. Once combined, stir in cacao powder and salt. Leave to cool.
To serve
Make the pancake stack: Place one pancake on a plate, add some chocolate sauce and seasonal fruit, add another pancake, add some more chocolate sauce and seasonal fruit, and repeat (approximately four pancakes per serve). Pimp up with some ice-cream. Regret nothing.
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