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Matcha Mochi Dutch Baby

Matcha Mochi Dutch Baby

This year is obviously different from past holiday seasons. Instead of family members gathering from near and far, we will most likely gather around a computer screen. Why not use this opportunity to try out something totally different and create new memories with those around you!

Here is a Matcha Mochi Dutch Baby recipe from Jason Polansky that's a unique twist on a classic and we can't wait to try it in our kitchen! We came across his post on the @chalaitmatcha feed and absolutely had to ask for the recipe.

Please enjoy and share your creations with us!

Matcha Mochi Dutch Baby

Serves 4 

Prep Time: 15 minutes 
Cook Time: 20 minutes
Total time: 35 minutes

Ingredients:

• 3 eggs, room temperature
• 3/4 cup your choice of unsweetened & no flavored milk, room temperature (I personally used oat milk for this)
• 2 tbsp sugar
• Pinch of salt
• 1/2 cup sweet rice flour (I used Mochiko Sweet Rice Flour) - this is what makes the mochi texture, sub for all-purpose flour if you want something more traditional
• 1 tbsp Chalait Everyday Ceremonial Grade matcha powder
• 3/4 tsp baking powder
• 2 tbsp unsalted butter

Instructions:

1. Place 9 to 10-inch cast iron pan in the oven. Preheat oven to 450°F.
2. Beat eggs in a large mixing bowl. Add milk, sugar, and salt and mix well until smooth.
3. Sift flour, matcha powder, and baking powder into wet ingredients mixture. Mix everything well with a whisk.
4. Carefully, take out the hot cast iron pan and add butter. Let it melt completely then pour the batter into the pan. Quickly place the pan back in the preheated oven and bake the pancake for 20 minutes.
5. Once out, dress it up however you'd like with powdered sugar, fresh fruit, syrup, or get creative with something completely different!

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