Directions

Melt butter in microwave. Let cool.

Whisk milk, eggs, sugar and starter in a bowl to soften for about 20 minutes. Add flour, matcha and salt and gently whisk. There will be a few lumps, that's ok. Pour batter thru a fine mesh sieve. Add butter into the strained batter.

Let rest for minimum 1 hour or overnight. Thin out with 1 tsp of milk if necessary. Should be the consistency of a slightly thinner heavy cream. Do not use water.

Fry in clarified butter, about a minute on each side.