Breakfast
Matcha Waffles
Makes 6 waffles
Matcha Waffles
Makes 6 waffles
The matcha flavor in these waffles is subtle, yet a welcome addition. You can use either the sweetened variety, usually reserved for lattes or desserts, or the pure green matcha powder. Both work very well.
Nutritional information per waffle: Calories 565 (51% from fat) carb. 57g pro. 12g fat 32g sat. fat 3g chol. 97mg sod. 390mg calc. 257mg fiber 2g
Ingredients
- 2½ cups unbleached all-purpose flour
- 3 tablespoons yellow cornmeal
- ¼ cup granulated sugar
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 2½ cups buttermilk
- ¼ cup matcha powder (sweetened or not)
- 1 teaspoon pure vanilla extract
- 3 large eggs
- ¾ cup vegetable oil
Preparation
- Combine the first five ingredients in a large mixing bowl; whisk until well blended.
- In either a large measuring cup or separate mixing bowl, combine the buttermilk, matcha, and vanilla extract and slowly whisk until it is completely smooth (you want to be sure there are no lumps of the matcha). Once that is blended, whisk in the eggs and oil.
- Add the liquid ingredients to the dry and whisk until almost smooth (some lumps are OK).
- Preheat the waffle maker to desired setting. Pour a scant cup of batter onto the center of the bottom waffle plate. Close the waffle maker and turn clockwise to flip.
- Open the second waffle plate and add another scant cup of batter onto the center of that plate, close and turn clockwise to flip.
- When the waffles are ready, carefully open the waffle maker and remove baked waffle. Then turn and open the second waffle plate to remove the second waffle.
- Repeat with remaining batter. For best results, serve immediately.
