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.
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Recipe: "Malted Waffles," from Baked Explorations: Classic American Desserts Reinvented, by Matt Lewis and Renato Poliafito. Recipe available here at Baked Sunday Mornings.
Previous Posts:
- "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.
10 comments:
I had to make a couple before one turned out okay, but I thought it was because it was still new in the box when I borrowed my daughter's. We really liked the flavor of these, but I had mine with peanut butter and chocolate so what's not to love?! Your waffles look really pretty with the strawberries - and much healthier than mine!
I don't think it was your waffle iron. I seem to be reading a common thread that they didn't crisp enough on the outside. They were definitely light and chewy! Yours look like they would be crisp...so beautifully golden brown. I didn't detect a big flavor change either...but then again..I could only find ovaltine to use! Yours turned out beautifully, though!
Very pretty waffles, perfectly browned. I think I might have used the wrong malt powder... My batter was too dark to achieve the nice golden color of your waffles...
Yours are a perfect golden brown. I used a waffle skillet pan which was tricky to figure out how hot to have the pan. I burned a the first batch because medium was too hot.
I think that vegetable oil instead of butter would have made a crispier waffle, however, I liked the butter flavor. We make lots of waffles around here and I will use this recipe again...maybe again today. These were loved by my family...they were devoured as soon as they came off the iron. I cooked them really hot and fast and they worked well.
You all are killing me....these look so good!
totally agree - it's hard to get super jazzed about a waffle!
I thought the malt flavor would be stronger, too. I love strawberries with waffles, so am sure I would have been very content to have breakfast with you! We really liked these.
Have a great week!
They look delicious with strawberries, I think when cooking waffles you start on the highest setting, lower it a little whilst cooking and then put it to the highest setting again before cooking the next one on.
irresitable & tempting..:P
Tasty Appetite
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