These gave me some trouble. Didn't quite crisp on the outside and stayed floppy... but I did try to cheat and use that buttermilk substitute powder. Anyone else make these yet?
I made them with a Belgian waffle iron and they turned out great. They weren't particularly crisp because they were kind of thick and fluffy, but they weren't super floppy. Maybe it was the substitute? I'm making them with my 5 year old nephew again this weekend (he loves to turn the waffle iron and watch the extra batter goop out the sides), so I'll see if they turn out the same.
Is there a good sub for the malt powder? Or is that something I can just omit?
We had these waffles tonight for dinner, and they were good. The mix seemed thin, but there was no problem cooking them. They were not crisp at all, but they were good!