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Waffles: new ingredient, learned something.

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    Waffles: new ingredient, learned something.

    OK, I had never heard of diastatic malt powder until i read this recipe https://www.chefsteps.com/activities...easted-waffles

    I ordered a bag of the stuff on amazon and made a double batch, letting the batter rest and RISE a full two hours. I had to cook them at a much higher heat than i cook my chocolate waffles (recipe follows). But THESE are my new go to waffle. I had some leftover that I reheated in the waffle iron. Crispy on the outside and yummy inside. Just amazing. I prefer them with sour cream and jam Norwegian style but any way is good.

    Of course I also had to make my old standby which I served with honey cinnamon butter.

    Dad’s waffle recipe.

    1.5 cups all purpose flour
    0.5 cups cornstarch
    1 t baking soda
    1 t baking powder
    2 T sugar
    1 t kosher salt

    2 cups milk (can use half buttermilk)
    1/3 cup canola
    1/3 cup melted butter, allowed to cool so as not to cook egg yolks.
    2 eggs separated. No yolk or shell in the albumen
    2 t vanilla

    Butter, syrup or sour cream and jam for toppings

    Mix dry ingredients. Mix together all wet ingredients EXCEPT egg whites. Keep those in the fridge and let the batter sit for 15 minutes. Preheat oven to 200F to hold waffles if they aren’t going to be eaten immediately. Preheat waffle iron.

    Add pinch of cream of tartar or arrowroot to egg whites and beat till stiff peaks form.

    Fold beaten egg whites into batter and cook waffles.

    T= tablespoon?


    • MBMorgan
      MBMorgan commented
      Editing a comment
      That would be my assumption. If correct, then:

      T = tablespoon = 15 ml.
      t = teaspoon = 5 ml.

    The Chef's Steps recipe sounds great.


      Thanks! I had an amazing run in 2018 finding three vintage waffle irons in thrift stores & garage sales. I printed this recipe out and will give it a shot.
      Last edited by Larry Grover; December 28, 2018, 05:30 AM.


        Sounds really good. If you use buttermilk do you increase the amount of baking soda?



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