Monday, 21 January 2013

Malted Waffles

I have two favourite waffle recipes.
One I previously posted (Cornmeal Waffles.  This has texture).
And this one!
Malted Waffles.

Far from it.
These are light, fluffy, yummy and I can keep on eating these and not grow tired of them.
Yes, they are a little work but the meringue is the secret to these wonderful waffles.

Thanks to foodgawker and
for the waffle recipe.

Try these and let me know what you think. 
Our family likes to place fresh blueberries or raspberries on top and top with maple syrup.
Sometimes fresh whipped cream.
Okay, here's the recipe.

*May I make a suggestion?  Double the recipe.  Doubled, it made 10 Belgium Waffles.
Below the recipe is not doubled.

**Please Note: Needed to make waffles is a waffle iron.

Malted Waffles

1  3/4 cups all-purpose flour
1/2 cup malted-milk-powder (I used Vanilla Ovaltine)
1  1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 large egg yolk
1  3/4 cups buttermilk
1 Tbsp canola oil
1 Tbsp vanilla extract
2 large egg whites
2 Tbsp granulated sugar

*Preheat waffle iron.
*Beat egg white until soft peaks form.
*Gradually add sugar; beating until glossy but not dry.
*In a large bowl add all the dry ingredients (flour, Ovaltine, baking powder, baking soda, and salt).
*Make a well in the center of the dry ingredients.
*Add the egg yolk, buttermilk, oil, and vanilla extract in the center of the dry ingredients.
*Mix all together until just moistened or combined.
*Gently add the egg whites (I used a rubber spatula or sometimes a wooden spoon).
*Mix until combined.

*Please follow the waffle iron's manufactures instructions on how to cook the waffles.
*Waffles should be crisp and golden.


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