Malt Waffles
Instructions:
These are the best of all worlds: crunch from cornmeal, flavor from malted milk powder. Canola oil, vegetable oil, or nonstick spray, for greasing the waff le iron 2 large eggs 11â„4 cups milk (regular, low-fat, or fat-free) 4 tablespoons (1â„2 stick) unsalted butter, melted and cooled 1 teaspoon vanilla extract 11â„2 cups plus 2 tablespoons all-purpose f lour 1â„3 cup yellow cornmeal 3 tablespoons sugar 3 tablespoons malted milk powder 1 tablespoon baking powder 1 teaspoon salt
Makes about six 8-inch waffles
- Lightly oil or spray a waffle iron, then preheat it according to the manufacturer’s instructions.
- Whisk the eggs, milk, melted butter, and vanilla in a medium bowl until smooth; set aside.
- In a large bowl, whisk the flour, cornmeal, sugar, malted milk powder, baking powder, and salt in a large bowl until the cornmeal is even throughout the mixture.
- Use a fork to stir the wet ingredients into the dry, just until any lumps disappear and the batter is fairly smooth.
- Spoon about 1 â„2 cup waffle batter into the preheated iron, or as much batter as is indicated by the manufacturer’s instructions. Close the iron and bake until lightly browned or crispy, depending on your taste (again, check the manufacturer’s instructions for exact timing and any indicator lights or sounds).
- You can place the baked waffles on a large baking sheet and keep them warm in a preheated 225°F oven for up to 10 minutes.