Description
Lightly crisp Belgian‑style waffles infused with vibrant matcha green tea powder, topped with a silky white chocolate drizzle for a brunch treat or dessert‑waffle twist.
Ingredients
Scale
- 2 cups (250 g) all‑purpose flour
- 2 tablespoons culinary‑grade matcha powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- 2 large eggs, separated (yolks + whites)
- 1 ½ cups (360 ml) milk
- ¼ cup (60 ml) vegetable oil or melted unsalted butter
- 1 teaspoon vanilla extract
- ⅓ cup (60 g) white chocolate chips or chopped white chocolate (to fold into batter)
- ½ cup (90 g) white chocolate chips or chopped white chocolate
- 2 tablespoons (30 ml) heavy cream (or milk)
- Optional: a pinch of flaky sea salt for finishing
Instructions
- Pre‑heat your waffle iron according to manufacturer instructions and lightly grease it.
- In a large mixing bowl, sift together the flour, matcha powder, baking powder, salt and sugar. This ensures the matcha is well distributed. (Sources reference similar matcha waffle recipes.) :contentReference[oaicite:0]{index=0}
- In a separate bowl, whisk together the egg yolks, milk, oil (or melted butter) and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are fine.
- In a clean bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the batter for a lighter texture (typical of Belgian‑style waffles).
- Fold in the white chocolate chips (or chopped white chocolate) into the batter.
- Pour appropriate amount of batter into the pre‑heated waffle iron (as per your machine’s capacity) and cook until the waffle is crisp and golden, and set through. Remove and keep warm (on a rack or low oven) while you cook remaining waffles.
- While the last waffles are cooking (or once they’re done), prepare the white chocolate drizzle: In a small heat‑proof bowl, combine the white chocolate chips and heavy cream (or milk). Heat gently (microwave in short bursts or via double‑boiler) stirring until smooth and pourable.
- Plate the waffles, then drizzle the warm white chocolate sauce generously over them. Optionally sprinkle a pinch of flaky sea salt or top with fresh berries, whipped cream or a dusting of additional matcha powder for presentation.
- Serve immediately while waffles are warm and the white chocolate drizzle is still glossy and flowing.
Notes
- You can use buttermilk instead of milk for a tangier flavour and slightly lighter texture.
- Make sure to use culinary‑grade matcha (not ceremonial) since you’re baking with it. Some sources emphasise this. :contentReference[oaicite:1]{index=1}
- If you like a stronger green tea flavor or more vibrant green colour, you can increase the matcha by ½‑1 teaspoon (but be cautious — too much can make waffles a bit dry or bitter). :contentReference[oaicite:2]{index=2}
- Leftover waffles can be cooled on a rack, stored in an airtight container and reheated in toaster or oven to retain crispiness.
- For a vegan adaptation: use plant‑based milk, a flax‑egg or other egg substitute for yolks, and vegan white chocolate chips. (See vegan matcha waffle inspiration.) :contentReference[oaicite:3]{index=3}
- Prep Time: 10 minutes
- Cook Time: 10 minutes active (depending on waffle maker) plus drizzle prep
- Category: Breakfast / Brunch / Dessert Style Waffle
- Method: Waffle Iron
- Cuisine: Fusion / Brunch
Nutrition
- Serving Size: 1 waffle with drizzle
- Calories: approx. 400‑450 kcal
- Sugar: approx. 20‑25 g
- Sodium: approx. 300‑mg
- Fat: approx. 18‑g
- Saturated Fat: approx. 9‑g
- Unsaturated Fat: approx. 9‑g
- Trans Fat: 0‑g
- Carbohydrates: approx. 55‑g
- Fiber: approx. 2‑g
- Protein: approx. 8‑g
- Cholesterol: approx. 70‑mg
Keywords: matcha waffles, white chocolate drizzle, green tea waffles, brunch waffles, dessert waffles