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Raspberry Pancakes with Green Tea Ice Cream – Day 2 Teppanyaki Grill Challenge


Raspberry-PancakesDay two creating recipes with my VonShef Teppanyaki Grill and I’ve decided something sweet is in order. Looking at the clean wide service of the grill plate I immediately thought of pancakes. Not only because I could fit more on the grill (instead of cramming 3 into a stove top frying pan), but also with the controlled temperature they would most likely cook faster, more consistently and with minimal butter for frying.

I was correct! It was a breeze making pancakes with the grill, I did the lot in 3 batches and it took half the time it normally does. My raspberry pancakes were a perfect match for some green tea ice cream made earlier in the week – a quick creation of adding some matcha powder to vanilla ice cream rather than making it from scratch. The combination was delicious, and then it was elevated to superb with the addition of maple syrup drizzled all over. Everybody loves easy cooking that tastes top quality, and this is one recipe that guarantees just that. 

Raspberry Pancakes with Green Tea Ice CreamRaspberry Pancakes with Green Tea Ice CreamRaspberry Pancakes with Green Tea Ice Cream


Raspberry Pancakes with Green Tea Ice Cream



225gm self-raising flour
1 tsp baking powder
1 egg
300ml milk
70g sugar
25gm butter, melted
150gm raspberries, chopped into small chunks + extra for serving
Maple Syrup

Miso Ice Cream:

1 heaped tbsp matcha powder
450gm / 900ml vanilla ice cream



  1. To make Green Tea Ice Cream: Take ice cream out of the freezer for approx. 30 minutes or until very soft. Add 1 tablespoon matcha powder and mix well. Taste. If you want it stronger than add a little extra powder bit by bit until it’s to your liking.
  2. Return ice cream to the freezer.
  3. For the pancakes: Combine flour, baking powder, egg, milk and sugar. Beat with a fork or whisk until smooth.
  4. Add melted butter and raspberry pieces, fold gently.
  5. Heat teppanyaki grill to setting 2. Brush grill with a little butter.
  6. When nice and hot add pancake mixture. You should be able to fit at least 6 pancakes on the grill plate.
  7. When tiny holes in batter appear and bottom of pancake is nice and brown, flip to cook the other side.
  8. To serve: Layer pancakes on top of each other. Place 1 or 2 scoops of ice cream on the plate. Drizzle with maple syrup and additional raspberries.



To see my recipe using the VonShef Teppanyaki Grill click here: Day 1



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