Ingredients:
- 1 ¾ cups All-Purpose Flour, levelled and sifted
- 2 Tbsp Granulated Sugar
- 2 Tbsp Culinary Grade Matcha Powder, sifted
- 1 Tbsp Baking Powder
- ½ tsp Kosher Salt
- 2 Large Eggs, separated into yolks and whites
- 1 ½ cups Full-Fat Buttermilk, room temperature
- ¼ cup Unsalted Butter, melted and cooled slightly
- 1 tsp Vanilla Extract
- Neutral Oil or Butter, for greasing the waffle iron
Instructions:
- Sift the Dry: In a large bowl, whisk together the flour, sugar, sifted matcha powder, baking powder, and salt. Ensure the matcha is completely lump-free.
- Combine the Wet Yolks: In a separate medium bowl, whisk together the buttermilk, egg yolks, vanilla extract, and the cooled, melted butter until fully combined.
- Create the Base Batter: Pour the wet mixture into the dry ingredients. Whisk briefly (10–15 seconds) until just combined. Do not overmix. Set the batter aside to rest for 10 minutes.
- Whip the Egg Whites: Using a clean bowl and whisk attachment, beat the two egg whites until stiff, glossy peaks form (think meringue texture).
- Lighten the Batter: Take about one-third of the stiff egg whites and gently whisk them into the main matcha batter to loosen the mixture.
- Fold the Remaining Whites: Add the remaining two-thirds of the egg whites. Using a rubber spatula, gently fold the whites into the batter using a figure-eight motion, turning the bowl frequently. Stop folding as soon as no streaks of pure white remain. The batter should be light and very fluffy.
- Preheat and Grease: Preheat your Belgian-style waffle iron to medium-high heat. Brush lightly with oil or melted butter.
- Cook: Pour the batter onto the hot iron (about 2/3 to 3/4 cup per waffle). Close the lid and cook for 4–5 minutes, or until the waffle is deeply emerald green and crisp on the outside.
- Serve: Transfer the finished waffles immediately to a wire rack to prevent steaming and keep them crisp. Serve hot with your preferred toppings.