The next time you decide to whip up a batch of waffles for breakfast (lunch or dinner, too), consider adding some malted milk to the mix, and I guarantee you you’ll be shoving forkfuls into your mouth and be surprised at how quickly they vanish from the plate.
We love malted milk because it never fails to make most desserts and sweet treats a little bit denser, thicker, and richer, and adding some of it to homemade batter just made us rethink the way we do pancakes and waffles. If you like cocoa, you can substitute it with some chocolate malted milk powder as an alternative.
To make this treat even more indulgent, we topped it off with a scoop of Cookie Dough ice cream (Cake Batter ice cream works, too), drizzled it with a bit of condensed milk, and dusted it with more malted milk powder. I can’t think of a better cheat day waffle to gorge on after a long week.
Malted Milk Waffles with Cookie Dough Ice Cream
Total Time: 40 minutes
Yield: 8-10 pieces, estimated
- 1 cups all purpose flour
- 1 cup malt powder
- 2-3 tsps brown sugar
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 2 1/2 cups milk
- 6 tbsp melted butter
- extra melted butter, for cooking waffle
- condensed milk
- extra malt powder
- your favorite cookie dough ice cream
- Combine all the dry ingredients in a bowl and whisk together all wet ingredients in another bowl.
- Make a well in the center of dry ingredients. Pour in wet ingredients mixture into the well and whisk until incorporated. Some lumps are okay, but make sure not to over-mix.
- Heat your waffle maker and brush with melted butter. Add in 1/3-1/2 cup of the waffle mixture then cook until browned. Repeat for the rest of the batter.
- To assemble, stack the waffles on a plate. Top with a scoop or more of cookie dough ice cream.
- Drizzle with condensed milk, and finish by dusting with malt powder.