Crisp Matcha Waffles: The Recipe

A waffle iron marks the batter and gives it a crust that a skillet can't make. For eight matcha waffles, you'll need 7.8 oz (220 g) flour, about 5 tsp (10 g) tea, and a butter batter that rests before cooking. Allow 54 minutes, including 15 minutes of rest.

Each batch's cooking time will also depend on your appliance. For a different way to cook breakfast, other matcha breakfasts range from thin crepes to bowls.

• Prep 15 minutes
• Rest 15 minutes
• Cook 24 minutes
• Total 54 minutes
• Yield 8 waffles
• Equipment two-waffle nonstick waffle iron, small saucepan, two bowls, sieve, whisk, ladle, spatula, and cooling rack

We rest the batter so it pours more evenly. Then we wait for the steam from the waffle iron to decrease before opening it: a waffle that's still moist can tear.

Ingredients for eight matcha waffles

• 7.8 oz (220 g) wheat flour
• About 5 tsp (10 g) matcha
• About 2 1/2 tsp (10 g) baking powder
• 1.8 oz (50 g) sugar
• 2 medium eggs, about 3.5 oz (100 g) without shells
• 1 1/4 cups (300 ml) whole milk
• 2.5 oz (70 g) butter

Make the batter and cook the batches

1. Melt the 2.5 oz (70 g) butter in a small saucepan over low heat.
2. Let the melted butter cool until warm for 3 minutes.
3. Sift the 7.8 oz (220 g) flour, about 5 tsp (10 g) matcha, and about 2 1/2 tsp (10 g) baking powder into a bowl.
4. Mix the dry ingredients with the 1.8 oz (50 g) sugar.
5. Whisk the 2 eggs, about 3.5 oz (100 g) without shells, with the 1 1/4 cups (300 ml) whole milk in a second bowl.
6. Whisk in the melted butter.
7. Pour the dry ingredients into the liquid mixture.
8. Mix until no dry flour remains.
9. Let the batter rest for 15 minutes at room temperature.
10. Preheat the nonstick waffle iron toward the end of the rest.
11. Pour about 3.4 oz (95 g) batter into each of the two wells.
12. Close the waffle iron.
13. Cook the two waffles for about 6 minutes, until the edges are firm.
14. Set the waffles on a cooling rack.
15. Repeat for three more batches, for 24 minutes of cooking in all.

If your waffle iron runs hotter, shorten each batch according to the color and firmness of the edges. Set the waffles on a rack instead of stacking them: steam can escape without softening the patterned surface.

Waffles or crepes: which method?

The baking powder and waffle iron make a thicker cake here. A crepe, by contrast, spreads in a thin layer in a skillet; choose the waffle iron when you want a marked crust.

Which matcha works in a waffle iron?

We choose Matcha Essence for this batter cooked in the waffle iron. Sifting about 5 tsp (10 g) with the flour distributes it among the eight waffles.

Our tip. Leave the hot waffles separated on the rack. Their crust will hold up better than it would in a stack.

Allergens. Wheat (gluten), eggs, and milk.