Wednesday, July 20, 2011
Have you ever wondered why restaurant waffles taste so awesome? Why can't the waffles you make at home taste like that? You taste something, but don't know what it is...
...well, I'll bet you that flavor is malt! Restaurant waffles often have malt powder in them, which give them that special taste that you probably thought you could get only at your favorite breakfast place. Well, you're wrong! This recipe will solve all your waffle craving blues.
Malted milk powder is the special ingredient! You can find it in grocery stores, either with the powdered beverages (like the Kool-Aid and Nesquik) or with the coffee, depending on your store's stocking preferences.
Funny, I never thought I liked things that tasted malty--malts, malted milk balls, stuff like that. But my favorite beer style (Vienna Lager) is all malt. Odd.
Everything should start with butter.
Preheat it and give it a good, good spray with nonstick spray. It sucks when your waffles stick and you're left picking out half-cooked bits of waffle from the iron with a toothpick. Better safe than sorry, I always say.
This is a good thing.
The only thing that could make a hot, malted waffle better is real maple syrup and crisp, thick-cut bacon. Ahhh, yeah.
Recipe: Malted Waffles
2 c. flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
2 tbsp. brown sugar
6 tbsp. malt powder
1/2 c. butter, melted
1 3/4 c. buttermilk (or milk)
2 eggs, lightly beaten
1 tsp. vanilla
In a large bowl, combine flour, baking soda, baking powder, salt, brown sugar, and malt powder. Whisk well to combine.
To the dry mixture, add butter, buttermilk, eggs, and vanilla. Whisk until just combined.
Cook waffles in a well-greased waffle iron (follow manufacturer's directions on batter amount and cooking duration.)