Recipe for Malted Buttermilk Waffles – the ideal weekend breakfast treat
250 ml (1 C) cake flour
65 ml (¼ C) barley malt powder
5 ml (1 t) baking powder
pinch of salt
15 ml (1 T) sugar
250 ml (1 C) buttermilk
30 ml (2 T) butter
To serve: cinnamon sugar, icing sugar, pomegranate jewels and maple syrup
Sift together the flour, malt powder, baking powder and salt.
In a separate bowl whisk together the eggs and the sugar until light and pale.
Place the buttermilk and butter together in a small saucepan and heat until the butter is melted.
Add the flour mixture to the eggs alternatively to the buttermilk mixture and beat until well combined.
Heat the waffle iron and spray with non-stick spray.
Spoon the mixture onto the hot waffle iron and cook until golden.
Serve hot with cinnamon sugar, icing sugar pomegranate jewels and maple syrup
Recipe courtesy of Pomegranate Days– a blog by Sam Taylor