Chocolate Malt Waffles
These decadent dessert waffles are so light and crisp, it's hard to believe they're made with sourdough and whole wheat. This is a great way to use up some of the starter that can quickly take over the kitchen when you're tending sourdough. These waffles are especially good made in a Belgian-style waffle iron, but may be made in a traditional waffle iron, as well.
Starter
- 1 cup ripe, bubbly sourdough starter (made with equal weights water and flour)
- 1 1/4 cups cool water
- 1 1/2 cups King Arthur 100% White Whole Wheat Flour
Batter
- 1/2 cup Dutch-process cocoa
- 1/2 cup malted milk powder
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 cup sugar
- 2 large eggs
- 6 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- 3/4 cup chocolate chips, semisweet or bittersweet; mini chips work especially well
Directions
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1) To make the starter: Measure 1 cup "fed" sourdough starter into a medium bowl. |
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2) Stir in the water and whole wheat flour, and mix until thoroughly combined. |
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3) Cover the bowl and set it aside for several hours, or up to overnight. |
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4) To make the batter: When you're ready to make the waffles, whisk the dry ingredients in a small bowl; you may need to sift the mixture if your cocoa is lumpy. |
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5) Add the dry ingredients, plus the eggs, melted butter, vanilla, and chocolate chips to the sourdough batter, stirring to combine. |
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6) To bake the waffles: Drop about ½ cup batter onto a greased, preheated waffle iron. Bake the waffle until steam stops coming out the sides of the iron. The waffles will feel soft and tender coming out of the iron, but will crisp up on standing. |
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7) Serve with sliced bananas, ice cream or whipped cream, and chocolate sauce, if desired. |
Recipe summary
- Hands-on time:
- 20 mins. to 30 mins.
- Baking time:
- 20 mins. to 50 mins.
- Total time:
- 3 hrs 50 mins. to 15 hrs
- Yield:
- Ten 7" round waffles
- Recipe comments (2) »
Reviews
06/22/2009
I have not had luck with sour dough starter. I do not make enough bread to keep it going. I do have a recipe which I use to make belgian waffles and am wondering if it would work as well as the starter. My recipe calls for proofing yeast in 1/2 cup warm water with 1 tsp sugar. When proofed, I add it to warm milk into which 1/2 cut butter has been melted. I then blend 1 1/2 cups KA flour into this, cover and let sit overnight on the kitchen counter. In the morning I stir in 2 beaten eggs, 1/4 tsp baking soda and 1 tsp vanilla extract. My plan is to use this as my "starter," and then procede with your ingredients. Just wondering how this would work, as the recipe sounds delicious, and my grandsons would love it with ice cream.
Give it a go Rae, and let us know how it comes out. Experimenting is more than half the fun!
06/22/2009
This recipe sounds wonderful! How do you recommend 'holding' the waffles to serve them all at once?
You may keep these in your 150 oven under a cloth covering (this will allow steam to escape) and then serve at once.Joan@bakershotline
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