Preparation

• 00 For the Dough: In a large mixing bowl, whisk together the flour, salt and sugar and set aside. In the hot water, mix in the vanilla.
• 01 With a spatula or chopsticks, mix the flour while slowly pouring in the hot water, allowing the water to readily absorb. The dough should be rough and crumbly.
• 02 Knead the dough together with your hands, making sure to pick up the dry bits. Once it is all to gether knead for 5 minutes. Cover the dough with a wet towel and let it rest for 30 minutes.
• 03 For the Filling: Add the flour, oil, and sugar to a saucepan over medium low heat and whisk until combined. Bring to a simmer and remove from the heat. Whisk in the matcha and set aside to cool.
• 04 Take the dough and cut into 8 equal pieces. Place the other pieces under a damp towel or plastic wrap while you roll out one piece of dough on a flour - dusted work surface. Roll the dough out into a circle until it is barely see through.
• 05 Brush or spread a thin layer of the filling onto the rolled out dough, leaving about ¼ inch of the edges bare. Sprinkle on the pistachios evenly and trifold the dough
• 06 Roll the dough up from one open end to the other and pinch the seams closed. Place it cinnamon roll - style and flatten gently. Set under the damp towel or plastic wrap and repeat with the rest of the dough.
• 07 Roll out each piece of dough again to create a pancake. Heat a frying pan or skillet over medium high heat and add about 2 - 3 tablespoons of oil to the pan. Add a pancake and cool on both sides until golden brown. Repeat with the rest of the pancakes and add more oil as necessary
• 08 Plate and drizzle/sprinkle on the toppings, serve and enjoy!