Malt powder is something that’s only really been on my radar for the last few years, starting with the recipe for Brewer’s Blondies from the first Baked cookbook. I could never find it in the grocery stores around here, so I brought back a container from Florida when I was down there last Fall. I used it to make those blondies right away, and since then it’s just been patiently waiting in my cupboard.
In preparation for this week’s Baked Sunday Morning, I made a few other things with malt powder. I re-made the Brewer’s Blondies, which my co-workers loved, and I also made these Chocolate Malted Whopper Cookies. Both times I felt like the malt flavour wasn’t really that pronounced, so I was curious to see how these waffles would turn out.
So, two things about how this went. First of all, I really took the instruction of mixing the batter “ever so gently” to heart. I’ve made a lot of tough waffles in my day, so I really took the time to slowly fold the wet and dry ingredients together. I’m convinced this is what made my waffles so light and fluffy. Secondly, although the waffles definitely didn’t taste like a Whopper, they had a slight nutty factor going on. Then again, I pour so much maple syrup on my waffles, that could have drowned it out ;)
You can find the recipe here!
And just a quick note that I made the half the recipe and got 4 big waffles. I love freezing the leftovers for my own personal Eggos!
What's Cooking on Planet Byn 
great looking waffles! i always love visiting your blog… your header is so pretty, and always makes me smile :)
awww thank you so much!
I love the table cloth and the waffles that sits on them.
guess what? it’s actually a top! i’m getting sneaky with my props ;)
Good job! (Actually i do that too but too shy to admit it.) I might run into someone who’d say, “Isn’t that your tablecloth Cath?”
:D
Oooooh malt powder sounds yum, I shall have to get myself some! Great sounding waffles. Lovely picture too.
I’ve been learning about malt and plan to incorporate it into more recipes. There is a sweetness and just a mild flavor to this ingredient and I’ve been reading about the benefits of using it. We loved this recipe and I agree…these were so light and fluffy I wouldn’t mind eating them with adding lots of other sugary toppings.
Yours look delicious. I never thought to half the recipe let alone freeze the extras. I will have to remember that in the future.
Okay, I want one! They look yummy!
Very pretty, Robyn! I am going to have to make those Brewer’s Blondies from the first book – there are so many recipes from that book that I haven’t tried yet. Great idea to freeze the leftovers!
I love malt – but with a whole cup, I was afraid the flavor would be overly dominant, but it wasn’t at all. Your waffles look great & I love the idea of freezing the extras – very clever! Have a great week!
mmm I feel like I can taste these through the picture. I don’t have the first cookbook, but now you’ve convinced me to buy it. Brewer’s Blondies sound great.