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In a large mixing bowl, stir together the flour, baking powder and malted-milk powder.
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2
In a medium mixing bowl, beat the egg yolks.
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3
Beat in the milk and cooking oil or shortening.
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4
Add to the flour mixture all at once, stirring until blended but still slightly lumpy.
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In a small mixer bowl, beat egg whites until stiff peaks form.
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Gently fold into the egg-flour mixture, leaving a few fluffs of egg white.
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Do not overmix.
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Bake waffles in Belgian waffle-maker or regular waffle-maker according to manufacturer's directions.
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(To keep waffles hot for serving, place in a single layer on a wire rack on a baking sheet in a warm oven.)
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10
Prepare Fruit-Pecan Sauce.
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Serve waffles topped with ice cream and warm Fruit-Pecan Sauce.
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Fruit-Pecan Sauce:
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Peel bananas, cut in half lengthwise, then cut crosswise into thirds.
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Brush with lemon juice.
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15
Halve the strawberries if using.
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In a large skillet, heat brown sugar and butter or margarine over medium heat until the mixture melts, stirring occasionally.
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Add the bananas, and strawberries if using; cook, uncovered, until bananas are heated through, turning once.
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Stir in rum or orange juice, then the pecans.
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Note: For a quick variation, sprinkle each waffle with 1 tablespoon chopped nuts; crumbled, crisp-cooked bacon; or chopped granola before closing iron.
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Notes: Belgian waffles are a mainstay at Midwest brunches.
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Here's our delicious version, topped with ice cream and a warm fruit and pecan sauce.
