For the tea-infused whipped cream, bring 1/2 cup cream to a light boil. Steep 2 tbsps of DavidsTea Cream of Earl Grey for 15 min. Let it cool, mix 1/2 cup more cream and whip.
Melt 1/4 Cup of butter. Add 2 egg yolks and mix.
In a separate bowl, add the separated egg whites. Add in 1 Cup yogurt and 1 Cup milk.
In a separate bowl, mix 2 Cups of flour, 1 tbsp of baking powder, 1 tsp baking soda, 3 tbsp sugar, 1 tsp salt and 1 tbsp of Matcha Green Tea.
Mix the dry ingredient into the wet mixture and blend until desired consistency.
Depending on the size of pancakes, it takes about 5 minutes on both sides to fry on med-high. Top with tea-infused whip cream.