Sunday, May 6, 2012

Malted Waffles

Malted Waffles



 I almost ran out of time this week to make the  Baked Sunday morning tasty treat. The recipe this week was to make Malted Waffles from the cookbook: Baked Explorations by Matt Lewis and Renato Poliafito. I strongly encourage you to purchase the cookbook, but you may also find the recipe on Baked Sunday Mornings.


I made one change to the recipe. Instead of using malt powder, I used finely ground malted milk eggs.  





I did not have a waffle iron, so on my search, I found this Nordic Ware mini square waffle pan   on clearance at a local store. It took a little practice, but luckily only  a few ended up in the garbage. I am still trying to find the best way to flip the waffles.

My fiance and I enjoyed the malted waffles for breakfast. I like the slight chocolate taste the candy eggs added. Maple syrup was an added bonus as a topping for the waffles. I will defiantly make these again.

7 comments:

  1. What a great idea, Katie, to grind up your leftover malted easter eggs! I bet this added even more flavor to your waffles. Your waffles look terrific and it looks like they flipped pretty well. I think I would have to practice with the flipping part.

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    1. I am still figuring out the best way to flip the waffles. A fork and fingers works but definitely a little hot on the fingers.

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  2. Mmmmm, I love the malted Easter eggs, what a great idea! Since chocolate and malt are so good together, I'm sure these were delicious!

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  3. I wouldn't have thought to ground up some leftover candy... that's pretty genius! Your waffles look great!

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  4. OH...I also have leftover Easter malt eggs...and I want to use your idea. With the chocolate and the malt yours must have been the best waffles ever!

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  5. I'll bet the chocolate added a lot to the flavor of the waffles. Very resourceful!

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  6. Great idea I might try maltesers next time, cool find with the waffle pan too.

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