Moments Recipe - Matcha Waffles
For my first food recipe, I am excited to say that I have partnered with AVANTCHA to take on a classic from my home country with a Japanese twist: delicious matcha waffles.
Serving:
4-6 waffles
Ingredients:
- 2 eggs
- 200 ml of any type of milk
- 150g of all purpose flour
- 1 teaspoon of baking powder
- 2 tablespoons of sugar (adjust to preference)
- 2 teaspoons of AVANTCHA organic matcha cocktail grade. An authentic stone milled Japanese matcha from Kagoshima, which blends ceremonial grade fresh and sweet tencha leaves from the first harvest, with more characterful and robust leaves from the second one to enhance that rich flavour. Packed into an airtight tin to preserve its freshness and colour, this culinary grade matcha is perfect to use in your cooking and baking, as well as for your lattes or other drinks. You can read more about matcha and my favourite way to prepare a matcha latte here.
Optional:
- 1 teaspoon of vanilla extract
- 50g of melted butter or coconut oil
Equipment needed:
- Waffle maker (we use this one and are very pleased with it)
- Mixer*
Method:
- Combine all the ingredients into a mixer or * whisk them in a bowl, until you get a smooth thick batter.
- If you have time to prepare it in advance, you can then leave it in the fridge to rest for an hour or two, as it will allow the flour grains to absorb the liquid which makes the inside of the waffles softer, but it is not necessary.
- Preheat your waffle maker and oil it up slightly if needed, make sure to follow the manufacturer's information.
- Pour the batter and wait for about 2-3 minutes (adjust the timing according to your preference for golden or crispier waffles).
- For better results, eat immediately with either some fresh berries, maple syrup, cream, yoghurt, coconut flakes, or even on its own.
P.S: if you do not have a waffle maker, the recipe can also be used to make matcha pancakes, simply use a non-stick frying pan.
And voilà, enjoy!
