Making the waffle batter only takes a couple of minutes -- you just stir together the dry ingredients (flour, malt powder, brown sugar, baking powder, baking soda, salt), and then fold in the wet ingredients (eggs, melted butter, buttermilk). The waffle iron I used to own was quite rudimentary -- it didn't have any thermostat settings. Dorothy's is a bit more advanced. It has six heat settings, and I wasn't sure which one to use. I consulted the instruction manual, which said to set the thermostat "as required for the recipe" and to cook the waffles "for the time indicated in the recipe." It was no help when the recipe said, "Cook the waffles according to the manufacturer's instructions for your iron." It cost a few burned waffles to figure out a time and heat setting that worked.
Classic Buttermilk Waffle" from King Arthur Flour. If I owned a waffle iron, I would be perfectly happy to make these again, but they aren't good enough to motivate me to go out and buy one.
Recipe: "Malted Waffles," from Baked Explorations: Classic American Desserts Reinvented, by Matt Lewis and Renato Poliafito. Recipe available here at Baked Sunday Mornings.
- "Baked Sunday Mornings: Stump de Noël," January 1, 2012.
- "The Malt Fest Continues: Chocolate Malted Whopper Drops," March 29, 2011.
- "Baked Sunday Mornings: Malted Crisp Tart," March 27, 2011.
- "Baking the Baked Explorations Cover Recipe: Malted Milk Sandwich Cookies," March 8, 2011.