Matcha pancake cake with lime & white chocolate

Ingredients

Pancakes

400 grams (14.1 ounces) flour
600 milliliters (2.5 cups) milk
4 large eggs
90 grams (6 tablespoons) melted butter
1 pinch salt
water (optional)
20 grams (0.7 ounces) matcha tea

White chocolate custard

512 grams (2.17 cups) milk
232 grams (1.1 cups) sugar
2 large eggs
1 large egg yolk
272 grams (1.15 cups) cream (33-35%)
32 grams (4 tablespoons) cornstarch
130 grams (4.6 ounces) white chocolate
130 grams (4.6 ounces) cream cheese

Lime cream

140 grams (5 ounces) lime juice
95 grams (0.5 cups) sugar
3 large egg yolks
80 grams (2.7 ounces) water
8 grams (1 tablespoon) cornstarch

Equipment

Mixing bowls
You’ll need at least three mixing bowls. Make sure they’re medium to large in size to accommodate all your ingredients without any spillovers.
Whisk
A good whisk is essential for combining ingredients smoothly and avoiding lumps, especially with the matcha powder.
Non-stick pan
Opt for a non-stick pan to make flipping pancakes effortless and keep them intact. A heavy-bottomed one will distribute heat more evenly.
Plate or metal mold
Use a plate or metal mold for cutting pancakes to a uniform size. This makes your finished product look professional and visually appealing.
Cling film
Use cling film to cover the custard base directly to prevent a skin from forming while it cools in the fridge.

Instructions

Step 1

1. Combine the flour, matcha tea, sugar, and salt in a bowl. Heat up the milk until warm, then pour it into the dry ingredients in several additions, stirring well with a whisk each time to avoid lumps. Tip: Make sure to add the milk gradually to get a smooth batter.

Step 2

2. Add the eggs to the mixture one at a time, ensuring they are at room temperature before mixing. Then, add the melted (but not hot) butter. The pancake batter should be similar to a liquid sour cream consistency. If the mixture is too thick, or if the first pancake is too plump and spreads too slowly in the pan, add some room temperature water to thin it out. Tip: Let the eggs come to room temperature before using to help them incorporate more easily.

Step 3

3. Fry the pancakes in a non-stick, well-heated pan without any oil. Once cooked, cut the pancakes to a consistent diameter using a plate or a metal mold (approximately 18cm | 7.1 inches in diameter). Tip: Use a pancake ring or mold for even sizes.

Step 4

4. For the white chocolate custard, combine sugar, eggs, and cornstarch in a bowl and whisk until smooth. Bring the milk to a near-boil (do not boil), and slowly pour it into the egg-sugar mixture in a thin stream while constantly stirring. Continue to stir until the sugar has completely dissolved. Place the bowl over low heat. Tip: Stir continuously to prevent the mixture from curdling.

Step 5

5. Cook the mixture over low heat, stirring constantly, until it thickens. Add the white chocolate to the hot mixture and stir until smooth. Cover the custard base with cling film, ensuring it touches the surface of the custard to prevent a skin from forming, and refrigerate until completely cool. Tip: Use cling film directly on the surface to avoid any skin forming.

Step 6

6. Whisk the cream cheese and cream on high speed with a mixer until smooth, then combine it with the cooled custard base. Tip: Whisk the cream cheese and cream until they are no lumps for a smooth texture.

Step 7

7. For the lime cream, combine all the ingredients in a saucepan and whisk them together. Place the mixture over low heat, cooking until it thickens while stirring constantly. If needed, strain the mixture through a sieve to achieve a smoother consistency. Tip: Use a fine mesh sieve to get the smoothest texture.

Step 8

8. Assemble the dessert in the following order: a pancake, a layer of white chocolate custard, a layer of lime cream, another pancake, and another layer of white chocolate custard. Continue in this manner, making one lime cream layer for every two white chocolate custard layers. Tip: Chill the assembled layers before serving for easier slicing.

Servings

Picture this: a picturesque morning, the soft sunlight filtering through the windows, and a plate stacked high with these dreamy matcha pancakes. Perfect for a weekend brunch, these pancakes ooze sophistication and taste.

Arrange the pancakes on a beautiful platter, drizzling some extra white chocolate on top for that divine touch. A sprinkling of lime zest will add that pop of color and freshness. You can also serve them with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.

These pancakes don’t just belong to the breakfast table. They make a delightful dessert, especially when served right after a savory meal. Top them off with some fresh berries or edible flowers to impress your guests.

Variations

If you’re looking to make a gluten-free version, simply replace the regular flour with a gluten-free flour mix. Make sure it’s a one-to-one baking mix to keep the ratios balanced.

For a vegan twist, you can use plant-based milk like almond or oat milk, and replace the eggs with flax or chia seeds mixed with water (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg). Swap the butter with coconut oil or vegan butter, and use dairy-free white chocolate and cream cheese alternatives.

Faq

Can I use regular milk instead of plant-based milk for the vegan variation?
If you’re aiming for a strictly vegan recipe, stick to plant-based milk. Regular milk is not suitable for vegans.
What if I don't have a non-stick pan?
If you don’t have a non-stick pan, ensure your pan is well-greased with a neutral oil to prevent the pancakes from sticking.
How can I get the pancakes uniformly sized?
Use a plate or a metal mold to cut the pancakes to a uniform size. This ensures they stack well and look neat.
Can I add other flavors to the custard?
Absolutely! You can infuse the custard with vanilla bean or a touch of cinnamon for a different flavor profile.
How do I prevent lumps in my pancake batter?
To avoid lumps, add the warm milk to the dry ingredients in several passes, stirring well each time. Whisk thoroughly to ensure smoothness.
Can I prep the components ahead of time?
Yes, you can make the custard and lime cream in advance and store them in the fridge. Assemble the pancakes just before serving for the best texture.