Matcha Waffles

Makes 6 waffles

2½   cups unbleached, all-purpose flour
3      tablespoons yellow cornmeal
¼     cup granulated sugar
½     teaspoon baking soda¾ 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

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

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.