While they go great with maple syrup, I decided to up the ante a bit and make a kuromitsu syrup to drizzle on top. Kuromitsu literally means “black syrup” in Japanese and it’s a popular condiment used for desserts like Anmitsu and Warabimochi. Aside from providing a stunning contrast to the vibrant green pancakes, the kuromitsu has a delightful caramel flavor with smoky notes and a pleasant bitterness that’s the perfect compliment to the matcha. Making it is as simple as boiling down equal parts water, sugar and kokutou, an unrefined cane sugar. Kokutou generally comes in large gravel-sized rocks, or it can be a rough powder if it’s been ground down. It can be a bit difficult to find unless you live near a Japanese grocery store, but if you can’t find it don’t worry, Muscovado, Sucanat, or Piloncillo are all similar uncentrifuged raw sugars. In a pinch, you could even use a combination of molasses and refined sugar. In addition to the kuromitsu I also like serving these with sweet red bean paste and whipped cream. I know not everyone is a fan of sweet beans, so it’s entirely optional, but it makes the whole experience more Japanese while adding another textural element to the plate of verdant flapjacks. If you like matcha lattes, I would definitely recommend topping these with whipped cream though as it mellows out the matcha while adding richness. Another option is to use a scoop of matcha ice cream. If your feeling festive, top these with my Raspberry Coulis for a Christmas-y breakfast treat.
📖 Recipe
