Malted Waffles

Ingredients

• 120 gplain flour
• 62 gmalted milk powder
• 24 glight brown sugar
• 8 gbaking powder
• 8 gbicarbonate of soda
• 500 mlmilk
• 2 largeeggs
• 75 gbutter, melted
• 5 mlvanilla bean paste
• for greasingbutter

Instructions

1. 1

   Mix dry ingredients

   Add the flour, malted milk powder, light brown sugar, baking powder and bicarbonate of soda to a large bowl. Stir until evenly combined.

2. 2

   Whisk wet ingredients

   In a separate large bowl, whisk together the milk, eggs, melted butter and vanilla paste using an electric mixer.

3. 3

   Make the batter

   With the mixer on low, add the dry mixture a spoonful at a time until it is all incorporated and a batter has formed.

4. 4

   Cook the waffles

   Heat the waffle iron. Quickly grease it by rubbing it with a block of butter, then pour the batter into the centre and spread it with a spatula. Add a little more batter if needed to cover the iron. Close the iron and cook according to the manufacturer's instructions; the original recipe took about 7 minutes per waffle. Repeat with the remaining batter.

5. 5

   Serve and enjoy

   Serve the waffles with ice cream, fresh berries and a drizzle of golden syrup.

What are malted waffles?

Waffles are batter cakes cooked between patterned, heated plates, a familiar feature of American breakfasts. This version adds malted milk powder, giving the batter a gently sweet, malty flavour.

The combination of baking powder and bicarbonate of soda helps the waffles rise, while melted butter lends richness. Cooking them in a hot waffle iron creates the contrast of a browned exterior and tender middle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 11g protein, 26g carbs, 13g fat.

The flour and malted milk powder provide much of the carbohydrates, while butter and egg contribute to the fat; the milk, eggs and malted milk powder also supply protein. Pair a waffle with fresh berries, or add plain yoghurt, to balance the plate with a fresh accompaniment.

Why use malted milk powder?

Malted milk powder: it brings the distinctive malt flavour and contributes sweetness, so measure it carefully for a balanced batter.

Light brown sugar: it adds a mild caramel note that complements the malt. Stir it thoroughly through the dry ingredients to avoid pockets of sugar.

Mixing a smooth batter

Wet ingredients: whisk the milk, eggs, melted butter and vanilla together before adding the dry mixture. This helps distribute the egg and flavour through the liquid.

Gradual addition: add the dry ingredients by spoonfuls with the mixer on low, as directed. Stop once the batter has formed rather than continuing to beat it.

Getting the waffle texture right

Hot iron: allow the waffle iron to reach temperature before adding batter, so the surface starts browning promptly. Grease it quickly with butter just before cooking.

Doneness: follow the iron manufacturer's instructions and use the recipe's roughly 7 minutes per waffle as a guide. Waffle irons vary, so check the first waffle for a crisp, browned outside before cooking the rest.

Cooking in batches

Even portions: ladle batter into the centre and spread it towards the edges with a spatula. Add a little more only if the iron's surface is not covered.

Batch timing: the recipe gives a total time of 50 minutes and about 7 minutes per waffle, but the exact pace depends on the iron and how many waffles it cooks at once. Repeat until the batter is used up.

What to serve with them

Sweet toppings: the recipe suggests ice cream, fresh berries and golden syrup. Berries bring a fresh contrast to the rich waffle, while syrup makes the serving sweeter.

For a less sweet plate, serve with berries and leave the syrup or ice cream off the table. Serve the waffles soon after cooking for the best crispness.

Recipe notes & tips

• Measure the flour and malted milk powder accurately for consistent batter.
• Mix the dry ingredients well so the raising agents are evenly distributed.
• Bring the waffle iron fully to temperature before greasing it.
• Use a spatula to spread the batter towards the edges of the iron.
• Treat 7 minutes as a guide and check the waffle iron's instructions for cooking cues.
• Serve soon after cooking to enjoy the crisp exterior.

Variations

• Add cinnamon: stir a small pinch into the dry ingredients for a warm spice note.
• Use fresh fruit: top with sliced banana or seasonal berries instead of ice cream.
• Try a savoury topping: serve with a fried egg for a less sweet meal.
• Change the syrup: use maple syrup in place of golden syrup.
• Add chopped nuts: scatter them over the waffles for extra crunch.

Common mistakes to avoid

• Adding dry ingredients all at once: add them a spoonful at a time with the mixer on low as directed.
• Using a cool iron: let it reach temperature before adding batter so the waffle can brown properly.
• Overfilling the iron: start in the centre and add only enough batter to cover the surface.
• Skipping the grease: swipe the hot iron quickly with butter before each batch as needed.
• Relying only on the suggested cooking time: check the manufacturer's instructions and the first waffle's colour.

How to store

Refrigerate leftover waffles in an airtight container and use within 2 days. Reheat in a toaster or oven until hot and crisp; avoid adding toppings until serving.

Frequently asked questions