Combine the 7 Tbsp and 1 tsp of Cake Flour (7 tablespoon), Granulated Sugar (1/4 cup), Baking Powder (1/4 teaspoon), Baking Soda (1/8 teaspoon), Salt (1/8 teaspoon), and Matcha Powder (1 teaspoon) in a small bowl.
In another bowl, gently whisk together the Egg (1), Unsalted Butter (2 tablespoon), Vanilla Extract (1/2 teaspoon), and Buttermilk (1/3 cup).
Add the wet ingredient mixture to the dry ingredient mixture and keep whisking to create a smooth flowing batter. Feel free to include the Roasted Pecans (2 tablespoon) at this point.
Divide butter into two microwave-safe mugs and fill them halfway. Drizzle extra toasted pecans on top.
Microwave the mugs separately for 90 seconds on high heat. Add an additional 10-second interval if the cake hasn’t set yet. Do this until it’s cooked all the way through.
Let it cool for 2 minutes.
Serve warm with ice cream, maple syrup or a simple sift of powdered sugar. Devour to your heart's content!