The Ultimate Cook Book

I continue to be thrilled with Weinstein and Scarbrough's Ultimate Cook Book. One of the latest favorite recipes:

Malt Waffles

Oil to grease the waffle iron
2 large eggs
1 1/4 cups milk
4 T unsalted butter, melted and cooled
1 t vanilla extract
1 1/2 cups plus 2 T all-purpose flour
1/3 cup yellow cornmeal
3 T sugar
3 T malted milk powder
1 T baking powder
1 t salt

1) Lightly oil waffle iron and preheat.
2) Whisk the eggs, milk, butter, and vanilla in a medium bowl until smooth; set aside.
3) In a large bowl, whisk the flour, cornmeal, sugar, malted milk powder, baking powder, and salt until the cornmeal is even throughout the mixture.
4) Use a fork to stir the wet ingredients into the dry, just until any lumps disappear and the batter is fairly smooth.
5) Spoon the manufacture recommended amount of batter into your preheated waffle iron (I use about 1/2 cup.) Close the iron and bake until lightly browned or crispy...however you prefer. I have used this recipe all spring for travel food. I made a large batch of lightly browned waffles and froze them; we were then able to toast them in the mornings, making breakfast on the road particularly simple. You can keep waffles warm in a 225 degree oven.

The cornmeal adds a terrific crunch to the waffle, and the malted milk adds a fresh flavor. We love these.