This week's assignment for Baked Sunday Mornings -- "Malted Waffles" -- posed a logistical problem for me, because I don't own a waffle iron. I used to have one, but I donated it to charity years ago because I used it so rarely. Fortunately, my friend Dorothy was kind enough to both lend me her Belgian waffle maker and bring her family over to sample the waffles.
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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I thought that these waffles were tasty. The malt flavor was noticeable, but more subtle than what I was expecting. They were not as crisp on the outside as I would have hoped, but I think that probably due to waffle iron operator error. If my enthusiasm seems a bit restrained, it's because I don't think I can get all that excited over a waffle. It was a perfectly good waffle, but it was only a waffle, after all. Dorothy opined that it seemed less fluffy and moist than her regular waffle, the "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.
Previous Posts:
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.
.JPG)
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.
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Have a great week!
Tasty Appetite