A sweet, mild lager adds a yeasty lift and marvelous flavor to these luscious waffles. Serve them with a simple-but-sublime rosemary- and vanilla-infused maple syrup, and there’ll be no waffling from your customers.
Lager Waffles with Rosemary-Vanilla Maple Syrup
Yield: 4 waffles
- 1 cup all-purpose flour
- 1/2 cup lager (personal choice)
- 1/4 cup whole milk
- 1/4 cup vegetable oil
- 1 egg
- 4 teaspoons sugar
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup pure maple syrup
- 1/2 teaspoon pure vanilla
- 1 sprig (about 3 inches) fresh
Combine the flour, sugar, baking powder, salt and baking soda in a medium bowl. In a separate bowl, whisk together the egg, lager, milk, oil and 1 teaspoon vanilla. Pour the egg mixture into the dry ingredients, and stir until just combined, taking care not to overmix. Let the batter sit 30 minutes.
While the batter rests, combine the syrup, remaining 1/2 teaspoon vanilla and rosemary in a small saucepan over medium-low heat. Bring to a simmer, then keep warm over low heat.
Preheat a waffle iron. Spoon between 1/3 and 1/2 cup of the batter onto the grid (no need to oil it first; the oil in the batter is sufficient). Spread with a rubber spatula, cover and cook according to the manufacturer’s directions until golden and crisp. Repeat with remaining batter, and serve immediately with the warm syrup.
For crispy waffles, place cooked waffles directly on the bottom rack of a preheated 400-degree oven for 2 to 3 minutes.