Beat the egg in a bowl. Add 200 ml of milk and mix.
Add 200 g of pancake batter mix and 1 tablespoon of matcha and mix until there are no lumps.
Put the walnuts in a bag and use the bottom of a bottle or a rolling pin to crush them. Crush up coarsely so you can enjoy the nutty texture, and mix it into the batter.
Pour the batter from Step 3 into the bowl of a rice cooker, and switch on the cooker. When it's done, poke the middle of the cake with a bamboo skewer. If there's some batter on the skewer, switch on the cooker again.
When the cake is done, take the inner bowl out of the cooker. Let it cool down a bit before flipping it over, and the cake should come right out.
Story Behind this Recipe
I had some walnuts, so I tried adding them to my usual matcha cake. The crunchy nutty texture is really addictive.
I'm using an old rice cooker, so I just mix everything in the inner bowl. (I'm so lazy...) If you have a new rice cooker with a non-stick coated bowl, please don't copy me or you'll damage it!