Cooking with Beer: Pumpkin Beer Waffles

One of my friends is a home brewer & they have introduced me to craft beers.   I’ve never been a big beer drinker, except in college & only then because it was the only thing I could afford.   During some travels in Europe, I did discover Belgian beer, which I really like.  So with their coaching I am finding beers I truly enjoy, which are normally ‘witte’ or   ‘farmhouse ales’.   My drink of choice is still tequila, but I’m enjoying experimenting with so many of the local craft beers….lately of course the plethora of pumpkin beers.   When I found a bottle of Blue Moon in the fridge after some friends had left, I decided to experiment with cooking with beer.   And since it is the season & I love waffles….it had to be Pumpkin Beer Waffles.   The beer adds a lightness to the batter & of course a marvelous flavor paired with pumpkin, including all the pumpkin pie spices.   What a lovely way to start the morning !!!

If you don’t want to make the entire batch, this batter will keep in the fridge for about a week.  Or you can refrigerate & reheat in a toaster.  They also freeze well.

PUMPKIN BEER WAFFLES  (from Hungry Girl Por Vida)

1 3/4 cups all-purpose flour

1/2 cup whole wheat flour

1 teaspoon salt

4 teaspoons baking powder

1 1/4 teaspoons baking soda

2 Tablespoons sugar  (or Splenda)

2 teaspoons pumpkin pie spice

1 teaspoon vanilla extract

1/2 cup milk (I use almond milk)

1/2 cup pure pumpkin puree

2 large eggs, lightly beaten

1 cup beer  (belgian wheat, preferred)

5 Tablespoons browned butter, cooled to room temperature

In a small skillet melt butter over medium until it becomes foamy. Once foamy, continue to heat butter over medium-low until the milk solids begin to brown at the bottom of the pan, you can whisk or stir it if you would like–the butter will become nutty and fragrant–allow it to brown as long as you dare before it burns. You will know by the smell if it is burnt. Pour into a heat-proof bowl and set aside.

Preheat the waffle iron according to manufacturers instructions. Oil, butter, or spray the iron lightly if needed.

In a large mixing bowl whisk together the flours, salt, baking powder and soda, sugar, and spices. Set aside. In another mixing bowl combine the vanilla, milk, pumpkin, and eggs. Whisk well to combine, gently whisk in the beer. Make a well in the dry mixture and add all of the pumpkin/beer mixture, followed by the cooled brown butter, fold until just combined and there are no longer large dry pockets within the batter–some small lumps are okay. Ladle batter into the waffle iron and bake until done.  Serve warm with butter and syrup.

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About Pat Thomas

As an amateur gourmet who loves what food brings to our lives other than the needed nutrition. I share all my foodie experiments with friends & family. Thankfully they are usually delighted but always kind with whatever I've cooked up.
This entry was posted in Breakfast, Comfort, Healthy and tagged , , . Bookmark the permalink.

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