Saturday, January 7, 2012

Malted Waffles

My mom likes taking me to this little hole in the wall restaurant that serves great breakfast, well they must because that's ALL they serve, and you wont hear me complain a bit!  The best thing on their menu though is a Belgian waffle "heavy on the malt" covered in either a blueberry or strawberry compote and topped with a dollop of whipped cream.  I about die every time I go there from sheer excitement and anticipation.  When I saw malt at my local grocery store I about freaked out, with the addition of a new waffle iron for Christmas from my mother in law (who knows me? come on!)  I'm beyond excited to announce that this will be tonight's Brinner (that's breakfast at dinner for those of you who dont know). 

While watching food network's Drive in's Diner's and Dives (or Triple D for short), my husband noticed one breakfast place that separated their eggs and beat the whites until they form glossy peaks, creating an extremely light, and FLUFFY... pancake, but when that pancake is as thick as a waffle, you've got something there.  Since then he has never allowed anyone in the house to make pancakes (or waffles) without that process and while it is an extra step, its well worth the effort.  So, needless to say, this recipe is going to have you separate your eggs.

Malted Waffles

1 3/4 cups all-purpose flour
1/2 cup malted-milk powder
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg yolk
1 3/4 cups buttermilk
1 tablespoon canola oil (can use melted and cooled butter if preferred)
1 tablespoon vanilla extract
2 large large egg whites
2 tablespoons sugar

  1. Pre-heat your waffle iron
  2. Separate your eggs, and set them aside, make sure to not get ANY yolk into your whites or you have to re-start.
  3. In a large bowl, whisk flour, malt, baking powder, baking soda, and salt. In a medium bowl, mix together the egg yolk, buttermilk and oil.  Whisk wet mixture into your dry mixture until just moistened.
  4. In a small bowl beat egg whites until soft peaks form. Gradually add sugar and continue beating until mixture forms glossy peaks, not dry peaks. If you make dry peaks, start over.
  5. Gently whisk one quarter of the egg white mixture into the batter, then carefully fold the remaining egg whites into the batter.  Be careful as you don't want to over mix the batter and lose the light fluffy texture of the egg whites.
  6. Lightly coat your waffle iron with non-stick cooking spray. Ladle batter onto your waffle iron and cook to preferred crispiness.
  7. Top with syrup and butter or fruit compote and whip cream. Enjoy

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