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1. To make the pancake batter, break the eggs in a mixing bowl with the salt, coconut sugar, vanilla extract. Whisk all the ingredients well.
2. Next, add sour cream, flour, matcha and soda and whisk well. Then add self-raising flour and mix all ingredients together.
3. Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a small ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick, but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden-brown, and the pancake has risen to about 1cm thick. Repeat until all the batter is used up.
4. Serve with lashings of real maple syrup and extra butter 🧈(we recommend salted). Add toppings of your choice, whether sweet or savoury.
