It’s December 1st, and we all know what that means, right? It’s CHRISTMAS. You’ll get wall to wall festive recipes from now on, with added Reuben: Now I’ve got that out of my system it’s time to talk about more serious matters, like breakfast food. Or in this case, pancakes. In fact, wait a minute, how about CHRISTMAS PANCAKES? It’s like two of the best things in life put together. Breakfast food and Christmas. What isn’t to like? I mean, matcha isn’t very Christmassy, but any excuse to crack out the green stuff (you saw my Halloween cookies, right?) and what isn’t festive about the combo of green and red? 
I’ve been pretty bad at keeping things updated this last month. After a 2-3 week period towards the end of October/start of November I seemed to be smashing out the posts. But this last month has been so hectic it has been tricky. I’ve still baked a whole load of things though, so don’t you worry. I’ve got plenty lined up and a nice little surprise to get December kicked off which you’ll find out over the next few days once I’ve got some bits and bobs finalised. I’m kinda glad that I’ve got stuff lined up too, because my god is December looking busy. Out of nowhere I appear to have NO free time before Christmas. But hey, I get to spend Christmas in Scotland again and that’s going to basically be perfect.
What are your favourite Christmas recipes? Check out a few of my Christmas recipes from the last few years here.
- **For the Pancakes**
- 1 egg
- 80ml milk
- 2 tbsps vegetable oil
- 2 tbsps white sugar
- ½ tsp vanilla extract
- 65g flour
- 1 tbsp matcha powder
- 1.5 tsps baking powder
- pinch salt
- **For the Cranberries**
- 75g Fresh cranberries
- ½ tsp cinnamon
- 2 tbsps maple syrup
- 2 tbsps water
- Instructions
- Start with the pancake batter. In a large bowl, whisk together the egg, milk, oil, sugar and vanilla. Add the rest of the ingredients and whisk until it’s all just combined, You want it to still be pretty thick with some lumps.
- Let this rest while you get the Cranberry mixture started. In a small saucepan heat the water with the cranberries for a few minutes until the water starts cooking off. Add the maple and cinnamon and cook over a low heat until it starts turning syrupy. Set aside but keep warm, add a splash of water later on if you need to loosen them at all.
- Heat a skillet or frying pan over a medium to low head and brush with oil or melted butter. Using a large ladle, ladle the mixture into the pan. You’ll get about 4 ok sized pancakes out of this mixture. Wait until they start bubbling slightly on top before flipping them, allowing to cook for another minute or so.
- Serve topped with the cranberries and some whipped cream, perhaps some more maple syrup too.
These look great – I’m looking for more ways to use my Matcha powder – perfect! Love the photo with them being held up on the plate!
Thanks very much! I love matcha far too much, especially for how expensive it is.
Oh please take lots of pictures of Christmas in Scotland! I bet you’ll get snow, I’m so jealous..
Of course I will! My instagram will be insufferable.