Fluffy Matcha Hotcakes

• 1 cup flour
• 3 tablespoons sugar
• 1 tablespoon matcha green tea powder
• 1/2 teaspoon baking soda
• 1/2 cup milk
• 2 tablespoons milk
• 1/2 cup yogurt
• 1 egg
• 2 tablespoons vegetable oil

1. Combine flour, sugar, matcha and baking soda in a large bowl. Whisk in the wet ingredients (milk, yogurt and egg) until the batter is smooth.
2. Heat a saute pan over medium-low heat. Brush the inside of a metal ring mold or cookie cutter (about 3 inches across) with oil. Add remaining oil to pan and place the ring mold in the middle of the pan. Fill the ring mold 2/3 of the way up with the batter and place a lid on the pan. Make sure that the lid does not rest on top of the ring mold.
3. Cook for 5 minutes, then remove lid and cook for 1 more minute (or until bubbles start to form on top of the hotcake). Carefully flip the pancake and ring mold and cook the other side for 5 minutes with the lid, then 1 minute without.
4. Remove from the pan and and run a knife along the inside of the ring mold to unmold the hotcake. Serve warm with syrup.

flour, sugar, matcha green tea powder, baking soda, milk, milk, yogurt, egg, vegetable oil

Taken from www.food.com/recipe/fluffy-matcha-hotcakes-529765 (may not work)