Waffles with Chocolate Malted Syrup
Prep Time:
20 minutes
Cook Time:
15 minutes
Servings:
12
This decadent breakfast treat, which combines chocolate waffles with a rich chocolate malted syrup, will be a hit with kids and adults alike. Children will love to lend a hand with the preparations. Ask them to measure the ingredients for the waffles and whisk them together. They can also stir the ingredients for the chocolate syrup—then give it a taste-test!
Ingredients:
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 3/4 tsp. salt
- 1/3 cup sugar
- 2 eggs, lightly beaten
- 1 3/4 cups milk
- 1 1/2 tsp. vanilla extract
- 4 Tbs. (1/2 stick) unsalted butter, melted
- 2 oz. semisweet chocolate, grated
- 1 cup heavy cream
- 1/2 cup malted milk powder
- 4 oz. semisweet chocolate, finely chopped
- Whipped cream for serving
Directions:
Preheat an oven to 200°F. Preheat a waffle maker on medium-high heat according to the manufacturer's instructions.
In a large bowl, whisk together the flour, baking powder, salt and sugar until well combined. Add the eggs, milk, vanilla and butter and whisk until smooth. Whisk in the grated chocolate.
In a small saucepan over medium heat, warm the cream until small bubbles form around the edges of the pan. Remove from the heat and whisk in the malted milk powder and chopped chocolate until the chocolate is melted and the powder is dissolved. Keep the syrup warm.
Pour about 1/3 cup batter into each well of the waffle maker. Close the lid and cook the waffles according to the manufacturer's instructions until golden and crispy, 5 to 7 minutes. Transfer the waffles to a baking sheet and keep warm in the oven while cooking the remaining waffles. Serve with the warm chocolate malted syrup and whipped cream. Makes 12 waffles.
In a large bowl, whisk together the flour, baking powder, salt and sugar until well combined. Add the eggs, milk, vanilla and butter and whisk until smooth. Whisk in the grated chocolate.
In a small saucepan over medium heat, warm the cream until small bubbles form around the edges of the pan. Remove from the heat and whisk in the malted milk powder and chopped chocolate until the chocolate is melted and the powder is dissolved. Keep the syrup warm.
Pour about 1/3 cup batter into each well of the waffle maker. Close the lid and cook the waffles according to the manufacturer's instructions until golden and crispy, 5 to 7 minutes. Transfer the waffles to a baking sheet and keep warm in the oven while cooking the remaining waffles. Serve with the warm chocolate malted syrup and whipped cream. Makes 12 waffles.
Williams-Sonoma Kitchen.
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