1 tsp. Matcha for Cooking
1 tbsp. Sugar
2 tbsp. (20g) kinako (toasted soybean flour)
1/2 cup flour
1 level tsp. baking powder
1 tbsp. butter, melted
1/2 cup + 2 tbsp. milk
Sift dry ingredients into bowl, whisk egg, melted butter, and milk in separate bowl. Mix wet and dry ingredients briefly with a fork until mostly consistent. Bake in a waffle iron according to manufacturer’s instructions. In my small waffle iron, this makes a bit more than 2-7” diameter thin waffles. The recipe can readily be doubled or otherwise multipled..
You can substitute about 4 teaspoons “Matcha latte mix” for the sugar and matcha. I used about 1 teaspoon matcha latte mix for 3 tbsp. of cream to make the whipped cream topping. Dust with powdered sugar and straight matcha. You might even adorn your waffles with a nice scoop of anko.
If you have access to kuromitsu (black sugar and honey syrup), use that, but you can also use maple syrup.