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
carb. 57g
pro. 12g
fat 32g
sat. fat 3g
chol. 97mg
sod. 390mg
calc. 257mg
fiber 2g
Ingredients
- 2½cups unbleached, all-purpose flour
- 3tablespoons yellow cornmeal
- ¼cup granulated sugar
- ½teaspoon baking soda¾ teaspoon kosher salt
- 2½cups buttermilk
- ¼cup matcha powder (sweetened or not)
- 1teaspoon pure vanilla extract
- 3large eggs
- ¾cup vegetable oil
Preparation
- 1. 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.
- 2. Add the liquid ingredients to the dry and
- whisk until almost smooth (some lumps
- are OK).
- 3. Preheat the waffle maker to desired setting.
- 4. 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.
- 5. For best results, serve immediately.