Malted Belgian Waffles - Crispy yet Fluffy Inside

Who can resist these Malted Belgian waffles which are crispy outside and pillowy inside? Garnish them with your favorite fruits, syrup or even ice cream, these waffles have earned a special place in my heart.

We were having a lively discussion on food at a family get together when the conversation turned to waffles, with one of the older family members suggesting we have a breakfast get-together the next holiday so I could make waffles, which she recalled was the best in the world.

A younger member of the group wondered what type of waffles I bought, not realizing that you could make them from scratch at home and didn't have to depend on the frozen type you popped in the toaster. It was then that I decided we definitely needed to have a family breakfast the next week and call it a "wafflefest".

Everyone who owned one, brought a waffle maker the following weekend. I was in charge of making the batter and everyone else brought toppings that included fruit, nuts syrup, and butter.

I was going to make a huge batch of my “world renown” best waffle batter, but one of the group suggested I wait until everyone got there so those who wanted to know how to make it could watch.

Within a few minutes, we had the most delicious waffle breakfast you could ever imagine and one very amazed family member who now realized you could make waffles at home and don't need to buy them in the freezer section.

These taste so delicious I had a few people at the gathering suggest we start a waffle restaurant and one very enlightened person asking where to buy a waffle maker.

STEP ①

1 Mix and sift all the dry ingredients, you can pour the dry mix into a sealed container and store in the fridge for later use (this is for larger batch). Once you are ready, you can just pour the dry ingredients into a large bowl, and make a well at the bottom with a spoon. (Please check the instructions at the bottom of this post.)

STEP ②
2 The 2 final steps are the most important. In a small pot, put the butter and milk and warm gently over low heat. Just melt the butter and bring the mixture up to about 104 °F / 40 °C, which is the perfect temperature for waking up the yeast in the next step.

Add the egg when the milk/butter mixture is at the proper temperature. Whisk to combine. Now you are ready to combine the wet and dry mixes. Use a whisk to combine the ingredients and make the batter.
Let the batter sit at room temperature to allow the yeast to bloom. You can bloom the yeast for ten minutes or up to 2 hours. But the longer the better.
Let the batter sit at room temperature to allow the yeast to bloom. You can bloom the yeast for ten minutes or up to 2 hours.

How does Diastatic malt powder work?

Diastatic malt powder is known as every baker's secret weapon. It is a powder that contains enzymes called amylase. These enzymes consume
starches and make sugars to give you a strong rise, lovely brown crust and great texture on your loaves of bread.

Throughout the fermentation process, these active enzymes present in the malt help yeast grow efficiently that promote a good, strong rise. Add only a small amount, ½ to 1 teaspoon per 1 cup of flour.

Ingredients

Dry Ingredients:

- Pastry flour
- Diastatic Malt powder - this makes the waffles more crispy (I got mine from Amazon)
- Active dry yeast
- Sugar
- Salt
- Baking soda

Wet Ingredients:

Milk (whole fat, warm)
Butter (or 1 butter stick)
Egg (about 2 whole)

Step by step instructions

Mix All the Dry Ingredients:

1 Sift the dry ingredients. Pour the dry mix into an airtight container and store in the fridge for later. Or you can start cooking them now.

2 When you’re ready for waffles, place the dry ingredients in a large bowl and make a well at the bottom with a spoon.

Warm the milk, melt the Butter

3 Place milk and butter in a small pot and warm gently over low heat. You just need to melt the butter and bring the mixture up to about 104 °F / 40 °C, which is the perfect temperature for waking up the yeast in the next step.

4 Be careful not to overheat—keep it under 113 °F / 45 °C. If it does get too warm, don’t panic: you can let it hang out at room temp to cool or place the pot in ice water to cool off more quickly.

5 When the milk mixture is at the proper temperature, add egg and whisk to combine.

Combine Wet and Dry Mixes; Let the Yeast Bloom:

6 Pour the milk mixture into the well you created in the dry mix. Use a whisk to combine the ingredients and make batter.

7 Allow this mixture to sit at room temp or warmer to allow the yeast to bloom. You can bloom the yeast for as little as ten minutes or up to two hours.

The longer you let it go, the more rich, yeasty flavor you’ll develop and the more air pockets your waffles will have.

Ready to Make the Waffle:

8 Pour the mixture into a preheated nonstick waffle iron. You may have to play with the time and temperature, as each waffle maker will be a little different. You want a nice, golden, crispy crust and a soft and almost custardy interior.

9 Top with your favorite fruits. Go crazy! Waffles are delicious with almost anything.

Interesting recipes:

Full Recipe

Malted Belgian Waffles

4.79 from 14 votes

Who can resist these Malted Belgian waffle which are crispy outside and pillowy inside? Garnish them with your favorite fruits, syrup or even ice cream, these waffles have earn a special place in my heart.

Servings:

Prep Time 10

Cook Time 10

Total Time 2 20

Equipments:

Waffle maker