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.
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.
ReplyDeleteI am still figuring out the best way to flip the waffles. A fork and fingers works but definitely a little hot on the fingers.
DeleteMmmmm, I love the malted Easter eggs, what a great idea! Since chocolate and malt are so good together, I'm sure these were delicious!
ReplyDeleteI wouldn't have thought to ground up some leftover candy... that's pretty genius! Your waffles look great!
ReplyDeleteOH...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!
ReplyDeleteI'll bet the chocolate added a lot to the flavor of the waffles. Very resourceful!
ReplyDeleteGreat idea I might try maltesers next time, cool find with the waffle pan too.
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