|250 ml||flour — cake|
|65 ml||barley — malt powder|
|5 ml||Robertson's baking powder|
|salt — just a pinch|
|250 ml||LANCEWOOD® Buttermilk|
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.