Since the hubs bought me a waffle iron I have been attempting different waffle recipes. I was trying to find an easy malted waffle recipe in an attempt to use up my malted milk. I also love malt in my pancakes so figured malt in waffles would be an excellent addition as well.
This recipe is easy and produces a very crisp waffle. It’s slightly on the darker side because of the sugars in the batter. This waffle would pair very well with ice-cream or as a dessert waffle. My comments are in red.
Makes about 10 waffles
(taken from Shutterbean; click here for recipe)
- 2 cups all purpose flour
- 1 cup malt powder (I used Carnation)
- 2 tablespoons firmly packed brown sugar
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs, at room temperature
- 2 1/2 cups buttermilk
- 6 tablespoons salted butter, melted & cooled to room temperature
- In a large bowl, whisk together flour, sugar, malt powder, salt, baking powder and baking soda.
- In a separate bowl, whisk the eggs, add the buttermilk and butter.
- Slowly fold the egg mixture into the big bowl with the dry ingredients. Mix just until combined.
- Cook the waffles according to your manufacture’s instructions.
- Serve warm or keep warm in a preheated 200°F oven till ready to devour.