the appetizer:

Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito, includes recipes like Stump de Noël; Malted Waffles; and Whiskey Pear Tart.

I Love Desserts


Malted Waffles

Yield: Makes about 10 waffles

Malted Waffles


I arrived very late to the waffle party. I suppose I had a difficult time justifying getting yet another piece of kitchen equipment (both in terms of cost and its occupation of precious kitchen storage space), and I figured my pancakes were so good no one would ever miss a waffle. I was wrong. Friends, fans, and acquaintances peppered me with waffle recipe suggestions. One Baked fan is purported to own at least six waffle irons (I hope his kitchen is larger than mine). I finally gave in and bought a basic and inexpensive waffle iron. It is not fancy, and it is not a vaunted piece of vintage cooking equipment, but it really does the trick.

I could eat malted waffles all day long, every day, and be quite satisfied.

The sweet nuttiness of the malt powder renders the ordinary, simple waffle especially addictive. Personally, I like these waffles drizzled with a bit of melted butter and smattering of chocolate chips, but they taste great with pure maple syrup or confectioners' sugar and whipped cream. And if you don't have a waffle iron, you now know what to ask for on your approaching birthday. Or you could just borrow one from a wacky, waffle-addicted friend.



  • 2 cups all-purpose flour
  • 1 cup malt powder
  • 2 tablespoon 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 (1/2 stick) unsalted butter, melted
         and cooled to room temperature
  • Maple syrup, butter and/or chocolate chips for serving

Preheat the oven to 225 degrees F. Prepare a waffle iron with cooking spray or vegetable oil per the manufacturer's instructions.

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.

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 (I actually prefer darker ones). Transfer the waffles directly to a rack in your oven to keep them warm while you make the rest. Serve immediately with maple syrup, butter, and chocolate chips.


Baked Note

Waffles, like most batter cakes, go from light and fluffy to tough and doughy really quickly. All it takes is a bit of overmixing when you combine wet and dry ingredients, and suddenly you have lost your "waffle." While most people are considerate and careful when making a cake, they tend to be less so when making breakfast items. Chalk that up to the heartier mentality that breakfast conjures.

  • from:
    Baked Explorations:
    Classic American Desserts Reinvented
  • by Matt Lewis and Renato Poliafito
  • Stewart, Tabori & Chang 2010
  • $39.95; Hardcover
  • ISBN: 1584798505
  • ISBN-13: 978-1584798507
  • Reprinted by permission.

Buy Baked Explorations: Classic American Desserts Reinvented


Baked Explorations


This page created December 2010

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