Malted Waffles


Preparation info

  • Yield: makes about


    • Difficulty


Appears in

Baked Explorations: Classic American Desserts Reinvented

Baked Explorations

By Matt Lewis and Renato Poliafito

Published 2010

  • About

I arrived very late to the waffle party. I suppose I had a difficult time justifying getting yet another piece of kitchen equipment (both in terms of cost and its occupation of precious kitchen storage space), and I figured my pancakes were so good no one would ever miss a waffle. I was wrong. Friends, fans, and acquaintances peppered me with waffle recipe suggestions. One Baked fan is purported to own at least six waffle irons (I hope his kitchen is larger than mine). I finally gave in and bought a basic and inexpensive waffle iron. It is not fancy, and it is not a vaunted piece of vintage cooking equipment, but it really does the trick.

I could eat malted waffles all day long, every day, and be quite satisfied. The sweet nuttiness of the malt powder renders the ordinary, simple waffle especially addictive. Personally, I like these waffles drizzled with a bit of melted butter and smattering of chocolate chips, but they taste great with pure maple syrup or confectioners’ sugar and whipped cream. And if you don’t have a waffle iron, you now know what to ask for on your approaching birthday. Or you could just borrow one from a wacky, waffle-addicted friend.