I’m not much of a breakfast person, but I’ll eat waffles anytime. I really wanted to like these but was a little disappointed.
The perfect waffle is crisp on the outside, light and airy inside. I don’t like to muck up the waffle with any syrup or anything, either. Maybe some butter and that’s it. I thought the malted milk powder would be a great flavor addition to these, but it didn’t really come through very strongly.
We didn’t hate the waffles, but we didn’t love them. They weren’t crisp (maybe that was my fault, the temp on the waffle iron might have been too low). At least they’re super easy to make. If you have the dry ingredients prepped the night before, they can be mixed faster than the waffle iron needs to heat up.
To get the recipe and see the other entries from this week’s Baked Sunday Mornings head on over to Baked Sunday Mornings.
- Malted Waffles (Baked Explorations, p. 178)