Fluffy Matcha Pancakes with Miso Caramel Sauce

Prepare the miso caramel: Place the caster sugar in a small saucepan over medium heat. Allow it to melt without stirring, occasionally tipping the pan, until it turns into a deep amber liquid (about 5-6 minutes). Carefully whisk in the butter, then stir in the double cream, a pinch of sea salt, and the white miso. Let it bubble for one minute, then remove from heat and allow it to cool to room temperature; it will thicken as it rests.

Create the green milk base: Combine the milk, spinach leaves, and matcha powder in a jug. Use a hand blender to blitz the mixture until completely smooth and bright green.

Mix the pancake batter: In a large mixing bowl, whisk together the self-raising flour, baking powder, and light brown soft sugar. Pour in the blended green milk and the beaten eggs. Whisk until the batter is smooth and well combined.

Cook the pancakes: Melt a small knob of butter in a large frying pan over medium heat. Spoon in the batter to form pancakes roughly 12cm wide. Cook for 1-2 minutes until bubbles appear on the surface, then flip and cook for another 1-2 minutes until lightly golden and cooked through. Repeat with the remaining batter.