Over the past few months, I’ve noticed a strange pattern emerging at my home.
My abode has become the “go-to” place for the kids and their friends. It’s perfectly acceptable to me, because I’m of the mindset that I would obviously rather have them in a place where I know what they’re doing (and who they’re doing it with), but the flip side to this is that I seem to be doing a lot of cooking for a lot of hungry kids.
Especially now that summer is in full swing, there is a consistent, steady stream in and out of the house…..and it’s mostly teenage boys that have an endless appetite.
I made a batch of these waffles for breakfast the morning before we headed to Lake Mead – and quite frankly I was lucky to snap a photo before they all disappeared…..
Malted Waffles – Baked Explorations
2 cups all purpose flour
1 cup malt powder
2 tbs firmly packed brown sugar
1 tsp baking soda
1 1/2 teaspoon baking powder
2 eggs, at room temperature
2 1/2 cups Buttermilk
6 tbs butter, melted and cooled to room temperature
Mini chocolate chips and syrup, for serving
In a large bowl whisk together flour, malt powder, sugar, baking soda, baking powder and salt.
In a separate bowl, whisk the eggs slightly, add the buttermilk and butter and mix again. Make a well in the middle of the dry mixture, and pour the buttermilk mixture into it. Fold the wet ingredients into the dry ingredients
gently, just until combined. Cook the waffles according to your waffle iron instructions.
Top with chocolate chips and syrup.