The matcha and teff bring out the best of each other in this recipe! It's a simple yet satisfying and eye-catching pancake to throw together without having to separate eggs or use a hand mixer. I developed this recipe for Maskal Teff.

Teff Matcha Pancakes

Makes 2 cups batter; 8 5-inch pancakes

½ cup brown or ivory teff flour
½ cup corn flour
3 Tablespoons culinary grade matcha, sifted (plus more for garnish)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
1 egg
½ cup dairy or non-dairy milk
½ cup full fat dairy or non-dairy yogurt
1 ½ Tablespoons unsalted butter, melted and cooled plus more butter for the skillet

Mix the dry ingredients together in a large bowl.
Whisk together the egg, milk, yogurt, and melted butter in a medium bowl.
Transfer the wet ingredients into the dry, and fold in with a rubber or silicone spatula to incorporate.
Heat a griddle or cast-iron skillet over medium-low heat. Working in batches, swirl a pat of butter around the skillet and ladle out ¼ cup batter for each pancake. The batter is thick so you may use the spatula to spread it into a 5-inch circle. Cook until the tops begin to bubble and the bottoms brown, about 2-3 minutes. Flip and let sit until cooked through and nicely browned on the underside, another 1-2 minutes.
Serve immediately with a dusting of matcha on top and your favorite pancake toppings.