I may be the luckiest woman in the world. Because of my lifestyle (child-free) and my job (government drone), most of my weekends are lazy, stress-free affairs. Before you start hating me, you need to know that even with all this free time on my hands, I still can't seem to....
Make myself work out on a regular basis
Get to all the backed-up shows on my Tivo
Read all the books and magazines that I have laying around
Get to work on time
Shave my legs as often as I should
Learn a second language
Do as much baking as I'd like
Pay enough attention to my blog.
One thing that there always seems to be time for is the weekend breakfast. You know what I'm talking about. The breakfast that consists of more than a bowl of Corn Pops, or a piece of toast you're frantically shoving down your throat in that futile attempt to make it to work on time.
The weekend breakfast du jour is malted waffles. This is another one of those Baked: Explorations recipes (I'm smitten with this cookbook). These waffles were slightly crisp on the edges, with a very fluffy interior. The recipe requires malted milk powder, which I actually had on hand, and the powder gave it a hint of malty, cocoa like flavor. Me and the hubs were enjoying them so much, that I almost forgot to take a pic for you. The recipe follows the shot.
1 cup all-purpose flour
1/2 cup malted milk powder
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon brown sugar
1 large egg
3 tablespoons unsalted butter, melted and cooled
1 1/4 cups buttermilk
Mix the dry ingredients in a bowl. Make a well in the center. Whisk the egg in a second bowl. Whisk in the butter and buttermilk. Add the liquid mixture to the flour mixture and stir just until mixed – there will be some lumps. Heat waffle maker as per manufacturer directions and. Brush lightly with oil. Drop batter onto waffle maker and use technique from manufacturer to make the waffles.
Makes five to six waffles.
Up next, Dulce de Leche and toasted coconut ice cream.