Ingredients:

  • 1 1/2 cups (180 g) All-Purpose Flour
  • 2 Tbsp (25 g) Granulated Sugar
  • 1 Tbsp (15 g) Baking Powder
  • 1/2 tsp (2.5 g) Baking Soda
  • 1/2 tsp (3 g) Fine Sea Salt
  • 2 Tbsp (14 g) High-Quality Matcha Powder, well-sifted
  • 2 Large Eggs, separated (yolks and whites)
  • 1 1/4 cups (300 ml) Buttermilk, room temperature
  • 1/2 cup (115 g) Unsalted Butter, melted and cooled
  • 1 tsp (5 ml) Pure Vanilla Extract
  • Unsalted Butter or Neutral Oil, for greasing

Instructions:

  1. Sift the flour, baking powder, baking soda, salt, sugar, and, crucially, the matcha powder into a fine-mesh sieve set over a large bowl. Sift thoroughly to ensure all matcha clumps are broken up.
  2. Gently whisk the dry mixture to ensure even distribution of the raising agents and matcha colour. Set aside.
  3. Separate the eggs. Place the yolks in a medium bowl. To the yolks, whisk in the buttermilk, cooled melted butter, and vanilla extract until fully combined.
  4. Using a clean whisk or electric mixer, whip the egg whites until stiff, glossy peaks form.
  5. Pour the wet ingredients (yolk mixture) into the dry ingredients. Stir gently using a rubber spatula just until mostly combined and a few streaks of flour remain. Do not overmix.
  6. Gently fold the whipped egg whites into the batter in three additions. Use a cutting motion until the white streaks just disappear. This adds lightness and volume.
  7. Let the batter rest for 10–15 minutes while you preheat your waffle iron to its highest setting and lightly brush the iron with melted butter or oil.
  8. Pour enough batter (usually 1/2 to 3/4 cup) into the centre of the iron to just cover the grid. Close the lid and cook until the steam stops rising and the waffle is crisp, approximately 4–5 minutes. Serve immediately.