Savory Matcha and Seaweed Pancakes with Umami Dipping Sauce: A Flavorful Fusion of Green Goodness!

In a large bowl, whisk together the flour, matcha powder, baking powder, and salt.
Add the egg and water, stirring until the batter is smooth and well-combined. The consistency should be similar to regular pancake batter; if it’s too thick, add a little more water to reach the desired consistency.
Fold in the chopped seaweed and green onions (if using) until evenly distributed throughout the batter.
Step 2: Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat and brush it lightly with sesame oil.
Pour about 1/4 cup of the batter onto the skillet for each pancake, spreading it slightly into a round shape.
Cook for 2-3 minutes on each side or until golden brown and slightly crispy around the edges. Flip the pancakes carefully to ensure they cook evenly on both sides.
Remove the pancakes from the skillet and keep them warm on a plate. Continue cooking the remaining pancakes.
Step 3: Make the Umami Dipping Sauce

In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, sesame seeds, and chili flakes (if using).
Taste and adjust the sauce to your preference, adding more honey for sweetness or more chili flakes for heat.
Step 4: Serve

Arrange the pancakes on a serving platter and drizzle with the umami dipping sauce or serve the sauce on the side for dipping.
Garnish with extra green onions or a sprinkle of sesame seeds if desired.
Serving and Storage Tips: