To be honest, I have never had a good restaurant waffle. They’re pretty much universally dense and disappointing.

But there can be an interesting character to the flavor—owing itself to malted barely (in some form).  I want to see if I can create the same effect without destroying the texture. Sugar is, after all, a destructive element on that front. But barely malt sryup is a strong flavor and is only 2/3 sugar (predominantly maltose); it might be possible to have the flavor and not diminish texture.

If this recipe doesn’t shake out well, I’ll attempt to use barely malt powder instead.

Malted Waffle Recipe: Experiment #1

makes 1 round American-style waffle

56g
6g
3.6g
1.4g
8g
26.1g
31g
111.5g

Preheat the waffle iron to 191°C/375°F

1. Sift all of the dry ingredients together in a medium bowl.

2. Add the warmed egg, barley syrup, and melted butter.

3. Then add about 1/2 of the milk, and whisk to blend the ingredients.

4. Add the remaining milk, and finish blending the ingredients. The batter will be fairly thin and smooth.

5. Pour the mix into the preheated iron and cook for 3 minutes 25 seconds.

Remove the waffle from the iron and place on a wire rack to cool. When the waffle has cooled below 49°C/120°F, place the waffle back into the iron to cook for 10 seconds longer. Serve immediately.