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Maple Blueberry Malted Belgian Waffles

Source of Recipe


From "The Art of Breakfast" by Dana Moos



List of Ingredients



• -- Waffles --
  
• 2¼ cups flour
  
• 2 Tbsp granulated sugar
  
• 1/8 tsp salt
  
• ½ cup canola or vegetable oil
  
• 1½ cups 2-percent milk
  
• 1 egg
  
• ¼ cup malted milk powder
  
• 2 Tbsp baking powder
  
• 1 cup Maine blueberries
  
• .
  
• -- Fresh Whipped Cream --
  
• 1 pint heavy whipping cream
  
• ½ cup granulated sugar
  
• 1 tsp vanilla extract
  






Instructions



1. In a large bowl, combine the flour, sugar, salt, oil, milk, egg, malted milk powder, and baking powder and mix with a whisk until well combined. Do not overmix -- it's okay if the batter is slightly lumpy. Gently fold in the blueberries, using caution not to break them.
   
   
2. Heat a waffle iron and liberally coat it with cooking spray.
   Ladle the batter onto waffle iron and cook until golden brown, about 8 minutes. To keep the waffles warm and crisp, keep them covered in a 250° oven and then, just before serving, uncover to expose waffles to the dry heat for a few minutes, then plate.
   
   
3. For the Fresh Whipped Cream:
   In large mixing bowl, add the cream, sugar, and vanilla and beat on high until stiff peaks form, about 4 to 5 minutes. Use caution to check after it starts to get thick, checking after every 10 to 15 seconds of beating.
   
   Serve waffles with fresh whipped cream and pure maple syrup.
   
   Makes 12 waffles.