Malted Buttermilk Waffles

Malt Waffles

Alert! Alert! This recipe contains carbohydrates.  Turn away now all ye Bantingers.

No? Well, howdy then friend of food!

There is little, no – there is nothing more pleasing to the nose than getting the waft of a waffle.  The scent a tell –tale of what is to come; the pure loveliness that is a fresh homemade waffle.   So it was that I found myself harbouring a hankering for waffles.  Not any waffle however; I wanted a homemade, pockets filled with maple syrup kind of a waffle.

Like any good cook worth her weight in gold, I immediately knew to oblige a sudden hankering for a waffle.  I may have felt somewhat over obliged however because, let’s just say the hits – well they keep on coming.

The first “hit” included grilled cinnamon peaches with homemade granadilla ice cream and maple syrup.  The second “hit” included crispy bacon, mascarpone cheese and maple syrup.  But this one, this one right here today, is undoubtedly the best of all.  I should explain.

To begin, it is the generous dusting of cinnamon and sugar together with a snow of icing sugar upon a warm to the lip, perfectly golden waffle.  What follows is to toss with marked abandon unnumbered pearls indelicately removed from a ripe pomegranate.

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Malt Waffles-3

And now dear friend, the very best part of all.  Flood with rich maple syrup every pocket of the waffle weave such that the thick syrup runs free from every crumb and settles itself against the curve of your plate, where it will glisten until collected by the swipe of a skilled and steady fork. Be still my heart.

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I would like to say that the hankering for a waffle has finally been appeased.  Alas, I can say no such thing.

I have however, for safety’s sake, packed the waffle iron away.

I feel somewhat obliged, as a food blogger, to explain the out of season strawberries in the first image.  You see, Handsome has been home sick with croup this week.  Because sick kiddos don’t really like to let you out of their sights, I took him along to the store to pick up some waffle supplies.  Despite not feeling great, Eagle Eyes Handsome still managed to spot the strawberries and begged me to buy them for him.  So, obviously, I bought outrageously expensive strawberries for my son with croup.

In my defense, when Handsome is sick his normal pale cheek blush drains from his face and gathers instead as deep slate coloured pools under his eyes.  That little face is heartbreaking enough to make this mamma buy out of season fruit.  I am not proud.

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Malted Buttermilk Waffles
 
Author:
Serves: 4
 
Ingredients
  • 250 ml (1 C) cake flour
  • 65 ml (¼ C) barley malt powder
  • 5 ml (1 t) baking powder
  • pinch of salt
  • 2 eggs
  • 15 ml (1 T) sugar
  • 250 ml (1 C) buttermilk
  • 30 ml (2 T) butter
to serve: cinnamon sugar, icing sugar, pomegranate jewels and maple syrup
Instructions
  1. Sift together the flour, malt powder, baking powder and salt.
  2. In a separate bowl whisk together the eggs and the sugar until light and pale.
  3. Place the buttermilk and butter together in a small saucepan and heat until the butter is melted.
  4. Add the flour mixture to the eggs alternatively to the buttermilk mixture and beat until well combined.
  5. Heat the waffle iron and spray with non-stick spray.
  6. Spoon the mixture onto the hot waffle iron and cook until golden.
  7. Serve hot with cinnamon sugar, icing sugar pomegranate jewels and maple syrup

 

8 Comments on Malted Buttermilk Waffles

  1. Tandy | Lavender and Lime
    May 22, 2014 at 7:57 pm (3 years ago)

    Oh Sam, I have to get the waffle maker out. I can smell them from here. I’ve been playing with barley malt syrup. Feel better hugs for ‘handsome’ xox

    Reply
    • sam
      May 23, 2014 at 10:24 am (3 years ago)

      Thanks Tandy – despite his ailments he did manage to scoff a full waffle all to himself. Waffles clearly have healing properties too because he is back at school today.

      Reply
  2. Jess
    May 23, 2014 at 8:03 am (3 years ago)

    Dear Sam.

    Please deliver. ASAP.

    Thanks
    Jess

    P.S – What brand of waffle iron do you use? My waffle iron makes these ridiculously flat waffles, and in my mind, waffles need to be plump and fluffly on the inside, with a nice crispy outside.

    Also malted waffles need to be covered in chocolate, not syrup – what were you thinking? 😉

    Reply
    • sam
      May 23, 2014 at 10:29 am (3 years ago)

      Jess, its a Salton – age unknown, but I would hazard a guess somewhere around really old! It is great because the lid is light enough to rise with the waffle.

      PS I regret you are deeply mistaken. Malted waffles need maple syrup – preferably Canadian.

      Reply
  3. Dimity leslie wilkinson
    May 23, 2014 at 1:46 pm (3 years ago)

    So it’s seems your week has been a bit like mine re sickness however our culinary delight department has been sadly neglected. Now if we lived closer I could have got waffles and u cld gave gone to buy the ingredients while I looked after little one…

    Reply
    • sam
      May 26, 2014 at 12:13 pm (3 years ago)

      That would have been a great idea! Hope you are feeling better this week!

      Reply
  4. Naomi
    May 27, 2014 at 12:11 pm (3 years ago)

    Hi Sam, those waffles look amazing, I cannot wait to try them out. What brand is your barley malt powder, and where did you get it? Thanks!

    Reply
    • sam
      May 27, 2014 at 1:55 pm (3 years ago)

      Hi Naomi! I used Barley Malt Extract Powder from Nature’s Choice. You can get it at Dischem or some Pick and Pays or even online at the Fresh Earth Food Store. Failing all of the above I might suggest you try Horlicks powder instead, it has the same malty flavour. Should you wish to you could also leave out the barley malt powder, it wont affect the recipe.

      Reply

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