To prepare the pancakes, in a bowl, stir together the flour, baking powder, baking soda, sugar and matcha green tea powder. Set aside. 

In a small bowl, stir together the egg, buttermilk and melted butter. Add to the bowl with the flour mixture and stir until combined. 

Preheat an electric griddle to 350°F, or heat a nonstick sauté pan on the stovetop over medium-high heat. Lightly spray the heated surface with nonstick cooking spray. 

Drop large spoonfuls (2 to 4 tablespoons at a time) of the batter onto the griddle or pan and cook until small bubbles form on top. When most of the pancake is cooked, flip with a spatula and cook the other side for 1 to 2 minutes. Set the pancakes aside until ready to serve.

NOTE: The pancakes can be made in advance and kept warm in a 200°F oven.

To prepare the caramelized apples, peel the apples and cut into quarters. Remove the cores and cut the quarters into 1/2-inch-thick slices. 

In a large fry pan over medium-high heat, melt the butter until it is bubbling. Add the apple slices and cook, stirring frequently, until they are crisp-tender and just start to brown, about 5 minutes. Add the brown sugar and cook, stirring frequently, until the sugar has melted and started to caramelize and the apple slices are tender, 8 to 10 minutes. 

Pour the warm caramelized apples over the matcha pancakes and enjoy!

NOTE: Pink Ladies are the perfect apple selection for this recipe as they maintain their firmness when caramelized, while providing a wonderfully sweet and slightly tart flavor. If you can't find Pink Lady apples, Gala or Braeburn apples are a good substitution. 

When peeling and slicing the apples, if you aren't going to cook them right away, place them in a small bowl filled with water and the juice of 1/2 lemon. This will keep them from browning.