Now, I’ll be the first to admit: When I’m making breakfast I generally skip over the shelf of my fridge dedicated to holding beer. However, I love waffles. Especially Sourdough waffles. What I don’t like nearly as much is remembering to feed the sourdough the night before I want the waffles. These are (at least in my opinion) a good standby option for those days when my (or in all honesty, most likely my wife’s) ambition is greater in the morning than my memory was the night before. This is my adaptation of a recipe in The Bread Bible by Beth Hensperger. According to her, the use of beer in pancakes was pretty common in pioneer cookbooks.
Apologies to those of you without waffle irons, my suggestion is get married and put one on your registry.
I’d try and stay with sweeter beers for this, a good English Brown (particularly New Castle) or perhaps a good wheat beer might be the way to go (although I imagine you’d loose quite a bit of the clove\banana phenols) Also, feel free to substitute in a cup or so of whole-wheat flour if you’re so inclined.
I have no idea how many waffles this will make you, it’s entirely dependent on the size of your waffle iron, this makes us about 8 cups of batter.
I’ve found the best method for keeping the waffles warm is to stick them in an oven on the lowest temperature setting directly on the rack.
3 C unbleached flour.
1/4 C dark brown sugar
1 tsp baking powder
1/2 tsp salt
2 12 oz. beers
1/4 C milk
8 Tbsps (one stick) melted butter
1 Tbsp lemon juice
4 tsp vanilla extract
Mix together dry ingredients and, in another bowl, the liquids. Let sit in fridge anywhere from 30 min. to over night.
Preheat waffle iron to medium-high (or whatever the manufacturer says to do), spray it with veggie\canola oil spray, or brush on butter or cooking oil. Cook for 4-5 or until that ubiquitous and yummy state known as “Golden Brown” is reached.