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Waffles and beer, probably two of the best things Belgium has given the culinary world, come together here in a single recipe to explore the many possibilities they can offer together.
Legend has it that the chef to the Prince of Liège made a thick waffle covered in caramelized sugar, which would later be known as the first Liège waffle, today one of the most popular varieties in the country.
Nutrition Information
Each serving of beer waffles (the recipe makes 4) contains approximately 630 kcal, 83 g of carbohydrates, 26 g of fat, 13 g of protein, 2 g of fiber, 34 g of sugars, 200 mg of cholesterol and 220 mg of sodium, based on a calculation from the ingredients.
Beer Waffles Recipe
Remember that you can use your favorite beer style in this recipe, from a neutral American Lager or a balanced Amber Ale to a very fruity Hazy IPA or a lightly roasted Porter.
Prep time: 2 hours
Cook time: 20 minutes
Servings: 4
Ingredients
- 250 g (about 2 cups) flour
- 200 ml (about ¾ cup) beer
- 200 ml (about ¾ cup) milk
- 125 g (about ⅔ cup) sugar
- 100 g (about 7 tablespoons) melted butter
- 3 eggs
- 1 teaspoon baking powder
- 1 pinch of salt
Instructions
- In a medium glass bowl, sift the flour and baking powder, make a well in the center and add the eggs, butter, sugar, beer, milk and a pinch of salt.
- Stir all the ingredients until you have a smooth batter. Let it rest for two hours.
- Preheat the waffle iron, grease it and pour a suitable amount of batter onto the plates with a ladle. Cook for 3 to 5 minutes until golden. Keep warm.
- For extra crispy waffles, once they are done, put them in the toaster for a couple of minutes. Serve the waffles with the sweet or savory toppings of your choice.
Tips for Perfect Waffles
- For the baking powder and flour proteins to react at their best, make sure both the milk and the beer are at room temperature. If the beer is very cold, the melted butter will solidify into small lumps in the batter, affecting how evenly the waffles brown.
- When the batter hits the hot waffle iron, the alcohol in the beer evaporates much faster than the water. This rapid evaporation creates larger air bubbles and thinner batter walls, resulting in an extremely airy interior and a much crispier exterior.
History and Origin of Waffles
The history of the waffle is tied to Belgium’s identity. The most famous variety, the Liège waffle, is traditionally attributed to the cook of the Prince of Liège in the 18th century, creator of a dense dough with pearl sugar that caramelizes over the heat, although this is more an oft-repeated legend than a documented fact.
Beer gives the batter carbon dioxide and a toasted aroma that water or milk cannot provide on their own. In this recipe most of the leavening is done by the baking powder, so the beer adds lightness and flavor without replacing it.
Frequently Asked Questions (FAQ)
1. Is the beer flavor very strong?
No, most of the alcohol evaporates. What remains is a subtle aroma of malt and cereal that brings out the sweetness of the sugar. With a lager it will be imperceptible, and with a stout you will notice cocoa notes.
2. Why is the two-hour rest necessary?
During this time, the gluten in the flour relaxes and the starch hydrates completely. This keeps the waffles from turning elastic or “rubbery” and lets them rise easily.
3. Can I use dark beer?
Yes, Porter or Stout beers work wonderfully, adding a deep brown color and chocolate notes that go very well with honey or red berries.
4. Can cooked waffles be frozen?
Yes. Once cool, store them in airtight bags. To eat them, put them straight in the toaster and they will quickly recover their original crispness.
5. What if my batter is too runny?
Thickness can vary with the brand of flour. If it seems too fluid after resting, add an extra tablespoon of sifted flour and let it rest for 10 more minutes before cooking.
Recommended
- How to Make Beer Crepes: Recipe and Step-by-Step Instructions
- Delicious Beer Cookies: An Easy Recipe That Stays Fresh
