Beer Waffles with Cinnamon-Caramel Apples
I guarantee that you are going to scroll down to the bottom of this post, read the recipe, and nearly fall off of your chair when you see that I am posting an adaptation of something that I found in Vegetarian Times magazine. How on earth, I’m sure you are wondering, did your hands even find their way to those pages? It’s a valid question, and I’m still a bit shocked by it myself. Now don’t get all worried. I’m still the bacon cheeseburger and pepperoni pizza-loving girl you know well. My sister, however, is a recent convert to the land of vegetarianism and she subscribes to the magazine. I happened to be leafing through her recent copy when I saw the title of this recipe. I had to stop and re-read. Not only am I a meat-loving girl, but I’m also a beer girl. You will rarely find me with a fruity type of drink in my hand (although some of them are delicious and I enjoy them from time to time, but not often); if I’m out to dinner and want a drink with my meal, I opt for wine, and any other time it’s usually beer for this gal (and Belgian wheats are a personal favorite). So imagine my shock… Beer? Good… Oats? Good… Cinnamon-caramel apples? Very good… Some other healthy substitutey-type things? Eh, I don’t like you but I’ll work around you. And I did, to create these marvelous waffles that are hearty, savory, and don’t have even the slightest hint of beer flavor (which is great for those of you that don’t like the stuff).
After you make these waffles, use some of the beer that you have let to make this Cheddar Ale Dip. It’s legendary. Perfect for the upcoming football season.
For you Pittsburgh folks that might not be aware, Duquesne Beer has been revived and is being brewed again; the first runs were shipped to distributors last week, and they quickly sold out. I’m not old enough to have been around for the original (which dissolved in the early ’70s), but got a case last week and my Chief Culinary Consultant and I thought it was fantastic. And the packaging job is phenomenal. If you’re in the area, definitely try some once the stores are re-stocked!
Disclaimer: I am in no way affiliated with Duquesne Beer. I just enjoy trying different varieties of beer and supporting the local economy, plus the stuff really is good!
One year ago: Zucchini Bread
Two years ago: Italian Bread
Three years ago: Chicken Spread
These waffles are made for brunch!
For the Cinnamon-Caramel Apples:
For the Waffles:
1. To make the Cinnamon-Caramel Apples: Sprinkle the sugar over the bottom of a large skillet and place over medium-high heat. Cook or 4 to 5 minutes, or until the sugar dissolves into an amber-colored caramel syrup, tilting the pan to distribute the sugar evenly, but not stirring. Meanwhile, heat the milk on the stove or in the microwave. Remove the caramelized sugar from the heat, and stir in the warmed milk. Return the pan to the heat, and stir in the apples and cinnamon. Cook for about 3 minutes, or until the apples begin to soften and the sauce begins to thicken. Turn off the heat, stir in the lemon juice, and cover to keep warm.
2. To make the Waffles: Preheat the waffle iron to your desired setting. Whisk together the flour, oats, sugar, baking powder, baking soda, and salt in a large bowl. Quickly whisk the milk, beer and melted butter into the flour mixture, mixing until it is just mixed (the batter will be lumpy).
3. Coat the waffle iron with cooking spray. Spoon the batter into the waffle iron and cook until the waffle is crisp and golden brown, about 3 to 5 minutes. Repeat with the remaining batter. Spoon some of the Cinnamon-Caramel Apples over each waffle.
Saturated fat: 5g
Vitamin A: 460%
Vitamin C: 6.3%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!