Pancake Tuesday Baked Malted Waffles

 For my baking group I made these waffles and they continue to be a favorite. We sure love them. Love the malt powder flavor. See what other bakers had to say at Baked Sunday Mornings. MMM Waffle Love.

 Malted Waffles

Source:  Baked Explorations (makes 10 waffles).

Ingredients

• 2 cups all-purpose flour
• 1 cup malt powder
• 2 tablespoons firmly packed light brown sugar
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs, at room temperature
• 2 1/2 cups buttermilk
• 6 tablespoons (3/4 stick) unsalted butter, melted and cooled to room temperature
• Maple syrup, butter and / or chocolate chips for serving

Instructions

1. Preheat the oven to 225 degrees (that’s if you want to keep them warm after you cook them; or you can do what I do and serve them up hot out of the waffle maker for each person individually). Prepare a waffle iron with cooking spray or vegetable oil per the manufacturer’s instructions.
2. In a large bowl, whisk together the flour, malt powder, sugar, baking soda, baking powder, and salt. In a separate bowl, whisk the eggs slightly, add the buttermilk and butter, and whisk again.
3. Make a well in the center of the dry ingredients and pour the buttermilk mixture into it. Fold the dry ingredients into the wet ever so gently until just combined–there will be some visible lumps. Cook the waffles according to the manufacturer’s instructions for your iron. Generally speaking, you will use 1/4 to 1/2 cup batter per waffle (depending on the size of your waffle iron). Cook the waffles until they are golden brown or a little darker. Transfer to a rack in your oven to keep warm or eat them right away with maple syrup, butter and chocolate chips.