Applications & RecipesAllSavoury

Malted Waffles

Malt extract replaces sugar and helps to carry flavours and toppings far better than simple sugar versions. Malt promotes even browning and contributes towards a softer, fluffier and lighter texture.
Preparation Time
10 minutes
Cooking Time
10 minutes
Skill Level
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Makes 8 waffles
300g plain flour
3.5g dried yeast (half a sachet)
1g baking powder
60g Malt Extract
240ml warm milk
50g vegetable fat
1 whole egg
1 egg yolk


Using a food mixer, mix together the flour, yeast, baking powder, malt extract, fat and eggs until ‘breadcrumbs’ form. Add the warm milk and blend until smooth. Leave to ferment in a warm place for approximately one hour or until bubbles start to form. Once this gentle fermentation has finished, deposit batter into the griddles and cook for 5 minutes undisturbed. Please refer to your waffle maker instructions – best eaten on the same day, drizzled with malt extract or your favourite choice of topping.

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