It's time for that 6-letter weekend word we all know and love: B.R.U.N.C.H....A meal that Miss Hangrypants gives entirely new meaning to.
With both Chinese and Korean roots, Miss Hangrypants herself loves exploring Asian food recipes. Her blog caught our eye for many reasons. First off, the name is genius. Hungry + Angry = Hangry. Ha. So true. Second off, the blogger is a full-time med student who still manages to experiment in the kitchen and hone serious photography skills. Beyond impressive. And third, she uses PANATEA in some of the most beautiful and creative ways we've ever seen. Take these matcha mochi waffles (+grapefruit syrup) for example. What brunch table wouldn't benefit from a stack of such delicious, hearty and vibrantly green treats!? Don't know about you, but we're completely inspired...not hangry in the least ;)
Matcha Mochi Waffles (4-5 Servings)
- 1 tablespoon of PANATEA Ceremonial or Culinary matcha
- 3/4 cup of flour
- 1/2 cup of mochiko
- 2 tablespoon of sugar
- 1 1/2 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 egg
- 1/4 teaspoon of vanilla extract
- 3 tablespoons of melted butter
- 3/4 - 1 cup of buttermilk
- Mix dry ingredients (matcha, flour, mochiko, sugar, baking powder, baking soda, salt) in a large bowl.
- Mix wet ingredients (egg, vanilla extract, butter, buttermilk) in another bowl.
- Combine dry and wet ingredients.
- Mix until no lumps remain.
- Preheat waffle iron.
- Pour in waffle batter and let sit until waffles form.
- For maple grapefruit syrup: Peal and segment grapefruits. Preheat oven to high broil setting. Lay segmented grapefruit on a lined baking tray.
- Sprinkle generously with brown sugar and a little maple syrup. Broil until caramelized.
- Serve hot waffles with grapefruit and maple syrup to taste.