"Malted Waffles"

By RoketJSquerl

Ingredients

• 2 cups all-purpose flour
• 1 cup malt powder
• 2 tbsp firmly packed light brown sugar
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 large eggs, at room temperature
• 2 1/2 cups buttermilk
• 6 tbsp (3/4 stick) unsalted butter, melted and cooled to room temperature
• Maple syrup, butter and/or chocolate chips for serving

Details

Adapted from bakedsundaymornings.com

Preparation

Step 1

Preheat oven to 225 degrees F. Prepare a waffle iron with cooking spray or vegetable oil per manufacturer’s instructions.

In a large bowl, whisk together the flour, malt powder, sugar, baking soda, baking powder, and salt. In a separate bowl, whisk the eggs slightly, add the buttermilk and butter, and whisk again.

Make a well in the center of the dry ingredients, and pour the buttermilk mixture into it. Fold the ingredients into the wet ever so gently until just combined – there will be some visible lumps. Cook the waffles according to the manufacturer’s instructions for your iron. Generally speaking, you will use 1/4 to 1/2 cup batter per waffle (depending on the size of your waffle iron). Cook the waffles until they are golden brown or a little darker. Transfer the waffles directly to a rack in your oven to keep them warm while you make the rest. Serve immediately with maple syrup, butter, and chocolate chips.

Makes about 10 waffles.