Round up a few simple ingredients from your cupboards and grab a bottle of your favourite cream ale — it’s waffle time! The ale makes this weekend staple fluffy and malty-sweet, with perfectly crispy nooks and crannies that catch melted butter and warm maple syrup. Now you’re the reigning champion of brunch.
1 cup (250 mL) all-purpose flour
3/4 cup (180 mL) whole wheat flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1 tsp (5 mL) cinnamon
1/2 tsp (2.5 mL) salt
2 large eggs
1 cup (250 mL) cream ale
1/2 cup (125 mL) buttermilk (see tips)
1/4 cup (60 mL) butter, melted
2 tbsp (30 mL) maple syrup or granulated sugar (see tips)
1 tsp (5 mL) vanilla
Plain yogurt sweetened with maple syrup
berries and/or sliced peaches
In a large bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon and salt. Set aside.
In a medium bowl, whisk together eggs, cream ale, buttermilk, butter, maple syrup and vanilla. Pour over flour mixture and, using a wooden spoon or rubber spatula, stir just until no streaks of dry ingredients remain.
Let batter rest for 5 minutes. Meanwhile, preheat waffle iron. Place a baking sheet in the oven and preheat to 200°F. Spoon batter onto preheated waffle iron and cook to desired doneness according to the manufacturer’s instructions. When waffles are done, transfer to baking sheet in oven to keep warm. Repeat with remaining batter.
Serve immediately with your favourite waffle toppings.
If you aren’t drizzling maple or another sugary syrup overtop (or you simply like a sweeter waffle), add up to 1 tbsp (15 mL) more maple syrup or sugar to the batter.
If you don’t have buttermilk, stir 1-1/2 tsp (7.5 mL) lemon juice or vinegar into 1/2 cup (125 mL) milk to make a simple substitute.