- Combine the flour, matcha, sugar and salt in a bowl.
- Heat up the milk until warm, and pour it into the dry ingredients in several passes, carefully stirring the mass with a whisk each time. This will help avoid lumps.
- Add the eggs to the mass, one at a time. The eggs should be at room temperature.
- Add the melted (but not hot) butter.
The dough for the pancakes should resemble liquid sour cream in consistency. If it turned out to be very thick, or the first pancake turned out to be plump due to the fact that it spread too slowly in the pan, then you need to add some water at room temperature.
You better fry the pancakes on a non-stick, well-heated pan without any oil. Cut the finished pancakes using a plate or a metal mold to a single diameter (I have a diameter of 18cm | 7.10 inch).
White chocolate custard
- Combine the sugar with the eggs and the starch, and whisk until smooth.
- Bring the milk to a boil (there's no need to boil), and pour it into the egg-sugar mixture in a thin stream with constant stirring. After that, the whole mass must be stirred until the sugar dissolves completely. And only then put the bowl with it on a low heat.
- Bring the mass to thickening, cooking it over a low heat and stirring constantly.
- Add the white chocolate to the hot mass, and stir until smooth.
- Cover the custard base with cling film "in contact", and put it in the fridge until it cools completely.
- Whisk the cream cheese and the cream at a high mixer speed until smooth, and combine it with the custard base.
- Combine all the ingredients, and stirl them all together using a whisk.
- Put the mass on a low heat, and cook until thickening. Stir constantly.
You may strain the mass through a sieve, if needed.
Follow such an assembling order: a pancake - chocolate custard - lime cream - a pancake - chocolate custard, and so on.
That is, make 1 lime cream layer for 2 chocolate custard layers.