(recipe slightly adapted from Baked Explorations: Classic American Desserts Reinvented)
- 2 cups all purpose flour
- 1 cup malt powder (I used Carnation)
- 2 tablespoons firmly packed 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 salted butter, melted & cooled to room temp.
Preheat oven to 200 degrees. Prepare waffle iron with cooking spray.
In a large bowl, whisk together flour, sugar, malt powder, salt, baking powder & baking soda. In a separate bowl, whisk the eggs, add the buttermilk and butter, now whisk again.
Slowly fold the egg mixture into the big bowl with the dry ingredients. Mix just until combined. There will be lumps! Cook the waffles according to your manufacture’s instructions. I used about a large ice cream scoop & a half for each waffles. Place finished waffles on the rack of your oven and continue to cook your waffles. You should have about 10 waffles. Serve with maple syrup! Baked suggests chocolate chips!