Malt powder is something that’s only really been on my radar for the last few years, starting with the recipe for Brewer’s Blondies from the first Baked cookbook. I could never find it in the grocery stores around here, so I brought back a container from Florida when I was down there last Fall. I used it to make those blondies right away, and since then it’s just been patiently waiting in my cupboard.
In preparation for this week’s Baked Sunday Morning, I made a few other things with malt powder. I re-made the Brewer’s Blondies, which my co-workers loved, and I also made these Chocolate Malted Whopper Cookies. Both times I felt like the malt flavour wasn’t really that pronounced, so I was curious to see how these waffles would turn out.
So, two things about how this went. First of all, I really took the instruction of mixing the batter “ever so gently” to heart. I’ve made a lot of tough waffles in my day, so I really took the time to slowly fold the wet and dry ingredients together. I’m convinced this is what made my waffles so light and fluffy. Secondly, although the waffles definitely didn’t taste like a Whopper, they had a slight nutty factor going on. Then again, I pour so much maple syrup on my waffles, that could have drowned it out
You can find the recipe here!
And just a quick note that I made the half the recipe and got 4 big waffles. I love freezing the leftovers for my own personal Eggos!