Malted Belgian Waffles

My husband grew up in a tiny town in North Dakota (we're talking tiny... like 300 people), so naturally they had to commute to the nearest big(ish) town to do any shopping or go out to eat. The restaurant he introduced me to when we were up there for his grandpas' funeral a few years ago was called Mr. and Mrs. J's. It has since closed down (sad panda), but I was lucky enough to try their Belgian waffles the one time I was there.

See that ingredient there on the far right? Yup, that was their secret ingredient. Malt. '

I know, I know... I can practically hear the muscles moving into a skeptical expression. But hey... don't judge them until you have tried them. 

Obviously they are good; I have spent the last 5 years perfecting my version of the recipe. And the hubby just told me the last time I made them that they were better than Mr&Mrs J's. 

That made this one a very happy momma, as I am constantly striving to make the best possible meals for my boys (growing and grown).

So anyway... RECIPE!!!!

Ingredients:

2 cups Bisquick or Jiffy all purpose baking mix

2 T. oil (or according to how much it specifies on box)

1-2 eggs (again, read directions on box for waffles)

1.5 cups original almond milk (or vanilla flavored, but omit extract if you used this kind) 

1/3 cup Malted Milk

.5 t. vanilla extract (sorry, this one isn't pictured)

.5 t cinnamon

Whisk until smooth. If it is too thick, add more milk. Likewise, if it is too runny, add more Bisquick. Then cook according to directions on your waffle maker. I find it works well to heat your oven to 180 to keep your finished waffles warm until they are all done and ready to be chowed down.

ENJOY!!!! And DO let me know how yours turned out :)