Hojicha Waffles with Buckwheat and Beaten Egg White
Six hojicha and buckwheat waffles, with beaten egg white and three batches in the waffle iron.
By Roseline Zhou, Founder
Contents
Buckwheat gives the batter for these hojicha waffles, made with roasted Japanese green tea powder, a more rustic texture than wheat alone. With about 1 tbsp (6 g) of hojicha powder, it makes six waffles. For a warm hojicha dessert, allow 30 minutes for three batches in a two-slot waffle iron.
Beat the egg white separately to lighten the batter, then watch the first batch if your iron runs hot.
Ingredients for six hojicha waffles
- 3.5 oz (100 g) T80 wheat flour
- 1.8 oz (50 g) buckwheat flour
- about 1 tbsp (6 g) hojicha powder
- About 1 1/2 tsp (6 g) baking powder
- 0.88 oz (25 g) sugar
- About 1/3 tsp (2 g) fine salt
- 1 medium egg, about 1.8 oz (50 g) without its shell
- about 6.8 fl oz (200 ml) whole milk
- about 1.2 fl oz (35 ml) neutral oil
How to make hojicha waffles
- Preheat the nonstick waffle iron to a medium setting.
- Separate the egg white and yolk into two bowls.
- Sift the 3.5 oz (100 g) of wheat flour, 1.8 oz (50 g) of buckwheat flour, about 1 tbsp (6 g) of hojicha, and about 1 1/2 tsp (6 g) of baking powder into the third bowl.
- Add the 0.88 oz (25 g) of sugar and about 1/3 tsp (2 g) of salt to the dry ingredients.
- Whisk the yolk with about 6.8 fl oz (200 ml) of milk and about 1.2 fl oz (35 ml) of oil.
- Pour the liquids over the dry ingredients and stir until no dry flour remains.
- Beat the white to soft peaks with the electric mixer.
- Fold the white into the batter in two additions with the spatula, without whisking it.
- Divide about 2.8 oz (80 g) of batter into each of the waffle iron's two slots.
- Close the iron and cook for five minutes, until the steam lessens and the edges feel firm.
- Place the two waffles on the rack without stacking them.
- Repeat for two more batches, making fifteen minutes of cooking in all.
We recommend avoiding too much stirring after adding the egg white. Batter whisked for too long loses the air that lifts the waffle. Wait until the steam lessens before opening the iron, since a still-wet waffle may tear.
Which hojicha should you use for these waffles?
For this buckwheat batter, we choose our Hojicha Terre powder and sift it with both flours. Cooking and sugar soften its roasted notes; an infusion of leaves would need a different dose.
What texture does buckwheat bring?
Buckwheat flour gives a more rustic batter than wheat alone. We use 1.8 oz (50 g) of it out of 5.3 oz (150 g) of total flour so the waffle holds together in the iron. Beaten egg white adds air; it doesn't replace cooking the center.
Our tip. Move each waffle to the rack as soon as you open the iron. Steam escapes from the patterned side, leaving it firmer for serving. You can top this warm waffle with scoops of hojicha ice cream just before serving.
Allergens. Wheat, egg, and milk; check the labels of the baking powder and hojicha you use.
