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.
The internet is full of fabulous facts about everything from current events to the history basket weaving. Because of this, as we research for our daily content on food trucks, food carts and street food, we stumble upon some items of knowledge that we just did not know. We have decided when these fun facts pop up, that we would share them with our readers in our section titled “Did You Know?”
For today’s Did You Know fun drink facts we will look at Lager.
The Facts: Bottom fermenting yeast is used in the fermentation process for lager. Lagers ferment at a colder temperature than ales and generally take weeks longer to ferment out than ales. Characteristically lagers are typically clearer, cleaner and crisper tasting than ales and are meant to be drunk at a colder temperature. (40-50 degrees Fahrenheit)
- Lager styles include Pilsners, Helles, Dunkels, Bocks, Schwarzbiers and Oktoberfests (to name a few).
- December 10th is National Lager Day.
- The first US lager was brewed in 1840 by John Wagner, who had a small brewery in the back of his house on St. John Street in Philadelphia. Wagner brought the first lager yeast to the United States from a brewery in Bavaria.
- The Pilgrims landed at Plymouth Rock, not because it was their intended destination (they were on course to sail well south), but they settled on the destination up north simply because they ran out of beer.
- Most lagers are fairly light in color, highly carbonated with a medium hop flavor. The original German lager was dark in color.
- Beer is the 3rd most consumed beverage in the world behind water and tea.
- King Gambrinus is known as the “patron saint of beer” (not to be confused with St. Arnold, the patron saint of brewing).
- The oldest known written recipe is for beer.
- Lager beer is the dominant beer style throughout the brewing world today, except in England where Ale is the primary style of beer consumed in England.
- Cenosillicaphobia is the fear of an empty glass.