I actually made these waffles for my big feast, combining beer and Norwegian waffles, as part of my homage to all the various things you can buy to eat in the huts along the ski and hiking trails in Norway. But, it turns out beer batter waffles are so crazy good, we practically didn't want to go back to eating regular Norwegian waffles! These are just extremely simple waffles and walk the line between sweet and savory so they can be served with syrup or jam or with chicken or brisket piled on top. I cooked them in my Norwegian heart waffler, but they will work in a Belgian waffle iron as well. —fiveandspice
about 6 waffles
2 1/4 cups
all purpose flour
1 1/4 teaspoons
butter, melted plus more for greasing the waffle iron
half and half, at room temp.
light colored beer, like a pilsner or a light Belgian
large eggs, at room temp., lightly beaten
In This Recipe
In a large bowl, whisk together the flour, salt, baking powder, and baking soda.
In a separate bowl, whisk together the honey, melted butter, half and half, beer, and eggs. It'll be foamy from the beer, so whisk carefully!
Make a well in the dry ingredients and add the wet. Stir together until they are just combined. Don't overmix.
Fry a scoop of the batter in a preheated, lightly buttered waffle iron, cooking until the waffle is golden and crispy on both sides. The batter poofs like crazy when frying, so start with small scoops on the first couple waffles until you get the hang of the size of scoop of batter that's best for your waffle maker. Repeat until you've fried all the batter.
Serve the waffles warm with any number of toppings including but not limited to: butter, maple syrup, fruit syrups, sliced fruit, sausage gravy, fried chicken, smoked brisket, shredded cheese and chopped herbs... Any leftover waffles can be frozen and reheated (to order!) in a toaster oven.
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.