Malt…how I love thee…Let me count the ways…
–I love you in a chocolate malt at a baseball game. You are the perfect ending to all the roasted peanuts & hot dogs I inhale. I love you so much that I endure eating you with a wooden spoon. Hey! It’s not that easy!
–I love you in a strawberry milkshake at a diner. I always convince the waitress to add more of you in my cup, because you are THAT good.
–I love you in the Robins Eggs I eat at Easter. I love you so much that I’ve endured bloody cracked lips from wearing off the candy shell to get to you!
–I love you in these Matled Waffles. You add a yeasty depth that mimic the Weekend Waffles & the Buckwheat Belgium Waffles I’ve made in the past. The best part is that I didn’t have to wait for any yeast to rise. You were perfect right off the bat! You make the waffles crispy on the outside and subtly chewy on the inside. You were a star! Now, what should I do with you next?!!
And we’re off!
Gather your ingredients!
Melt some butter…
Put all of the dry ingredients into a bowl.
Whisk your eggs, get your buttermilk together and…..
Add the melted butter and buttermilk. MIX.
Now mix dry with wet.
Stir…but not too much. Lumps are welcome here. I know. It’s weird, right?
Fill up your waffle iron and cook the waffles! There should be about 10 total…Including the ones you ate in the process.
Here’s Coop devouring his first waffle while I get a waffle steam facial. Good times. Good times.
It’s a thing of beauty…watching waffles come out of no where.
Here I am…putting bacon ON TOP of my waffle and smothering it with maple syrup.
Or if you wanna be simple, add a pad of butter and then some syrup. It’s a classic!
The boys at Baked suggest chocolate chips sprinkled on top. Next time, boys! Next time!
Malted Waffles
(recipe slightly adapted from Baked Explorations: Classic American Desserts Reinvented)
- 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 temp.
Preheat oven to 200 degrees. Prepare waffle iron with cooking spray.
In a large bowl, whisk together flour, sugar, malt powder, salt, baking powder & baking soda. In a separate bowl, whisk the eggs, add the buttermilk and butter, now whisk again.
Slowly fold the egg mixture into the big bowl with the dry ingredients. Mix just until combined. There will be lumps! Cook the waffles according to your manufacture’s instructions. I used about a large ice cream scoop & a half for each waffles. Place finished waffles on the rack of your oven and continue to cook your waffles. You should have about 10 waffles. Serve with maple syrup! Baked suggests chocolate chips!
