WHAT YOU NEED

200ml (generous ¾ cup) water
5g (⅛ oz) dry baker’s yeast
25g white (granulated) sugar
50ml (scant ¼ cup) milk
2 tablespoons matcha green tea powder
200g (7 oz) plain (all-purpose) flour
70g (2½ oz) glutinous rice flour
1 teaspoon salt
Neutral vegetable oil

For the filling
50g (1¾ oz) white cooking chocolate
30g (1 oz) hazelnuts
1⁄3 teaspoon vanilla powder

Warm the water, add the yeast and white sugar, then mix together. Stand for 5 minutes. Warm the milk, add the matcha powder and mix. Mix the matcha milk with the sweetened water with the yeast.

Tip the plain flour, glutinous rice flour and salt into a bowl. Pour in the water and matcha milk mixture gradually, stirring after you pour in each third. Put on a pair of gloves and oil them liberally with the neutral oil, then mix the dough using your hands. The dough must be smooth and sticky. Cover and allow to stand for 2 hours at room temperature.

Cut the white chocolate into pieces and crush the hazelnuts. Combine the chocolate, hazelnuts and vanilla powder.
In a 9cm (3½ inch) diameter frying pan, heat a layer of vegetable oil. Put on gloves and oil them liberally. Take a generous handful of dough in your hand. Spread it out slightly, make an indent in the middle and add a heaped tablespoon of the hazelnut-chocolate filling. Close by stretching the edges of the dough upwards to cover the filling.

Place the filled dough in the frying pan. Press gently with an oiled metal pusher (or use an oiled spatula) to obtain a round shape without piercing the dough. Turn over halfway through cooking or after about 5 minutes. Both sides should be nicely golden brown.

Make 6 pancakes in total, perhaps serving with a scoop of vanilla ice-cream and some berries.