Malted buttermilk waffles

Pomegranate Days
Prep: 5 mins, Cooking: 10 mins

Fluffy hot waffles with maple syrup and cinnamon.

By Food24 May 23 2014
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Ingredients (8)

250 ml flour — cake
65 ml barley — malt powder
5 ml Robertson's baking powder
salt — just a pinch
2 eggs
15 ml sugar
250 ml LANCEWOOD® Buttermilk
30 ml butter
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Method:

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.

Reprinted with permission of Pomegranate Days

                   



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