The Boy pointed to Japan on the map we have next to the menu board, and declared that this week's waffles should be inspired by Japan. Since I wasn't going to make sushi waffles, I decided on...
Matcha Waffles with Plum Ginger Whipped Cream
So, they were pretty simple. To the waffle batter, I added a tablespoon of Republic of Tea Matcha powder. The batter was beautifully green, but the waffles browned in the waffle iron, so I broke off a piece of the waffle to show the pretty green interior.
The flavor was subtle and lovely. You could add some more Matcha powder if you wanted a more pronounced flavor.
For the whipped cream, I rehydrated some dried plums in water with a few slices of ginger. Once they were entirely rehydrated (I left them for several hours, but they were probably done much sooner than that), I pureed them along with the ginger (draining off the water), and then folded them into some fresh whipped cream, adding a little sugar to taste. I topped with a few slices of fresh plum (there was only one plum at the store! I snatched it up).
Overall, a nice waffle. The kids really enjoyed the Matcha, and that makes me happy. I'll be using it some more in baking - I've been meaning to get it for a while and am happy to have a good stock now.
Next week, The Boy has declared that we should have Chilean waffles... wonder what I'll come up with for that!