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  3. Matcha buttermilk pancake & almond coffee cream pancake
  1. Recipes

Matcha buttermilk pancake & almond coffee cream pancake

Creating differentiate  & value added for your bakery products

Matcha buttermilk pancake & almond coffee cream pancake

Ingredients

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For the pancakes

  • BEST FOODS Butter Flavoured Margarine 1 kg 30.0 g
  • BEST FOODS Baking Powder Double Acting Formula 1 kg 4.0 g
  • KNORR SELECTIONS Lime Seasoning Powder 400 g
  • Milk 170.0 g
  • All-purpose Flour 2.0 g
  • Baking Soda 1.0 g
  • Salt 50.0 g

For the matcha cream

  • BEST FOODS Vanilla Flavoured Filling 900 g 120.0 g
  • Milk 25.0 g
  • Green Tea Powder 2.0 g
  • Non-dairy Whipping Cream 100.0 g
  • Fresh strawberries, blueberries and green tea powder (for decoration)

For the coffee cream

  • Coffee Flavoured Syrup 4.0 g
  • Caramel-coated almonds, oranges, and Best Foods Chocolate Topping (for decoration)

Method

  1. For the pancakes

    1. Prepare buttermilk by mixing Knorr Lime Seasoning Powder and milk together. Let sit for 10 minutes.
    2. Sift Best Foods Baking Power Double Acting Formula, all-purpose flour, baking soda and salt. Then add in sugar and mix well.
    3. Add egg and the prepared buttermilk from step 1.1 together, before gradually adding the mixture from step
    4. After mixing well, add melted Best Foods Extra Butter Flavoured Margarine and let sit in refrigerator for at least 1 hour.
    5. Cook pancakes on low to medium heat using the prepared mixture. Flip over when bubbles start to form on the surface of the pancake.

  2. For the matcha cream

    Mix Best Foods Vanilla Flavoured Filling, milk and green tea powder together. Blend well with whipping cream. Squeeze on top of the pancakes and decorate with strawberries, blueberries and green tea powder.

  3. For the coffee cream

    Mix Best Foods Vanilla Flavoured Filling, milk and coffee syrup together. Blend well with whipping cream. Squeeze on top of the pancakes and decorate with caramel-coated almonds, oranges, and Best Foods Chocolate Topping.