It’s completely OK to have beer for breakfast, mostly because it makes these waffles so fantastic. The mild leavening power of beer will keep these breakfast treats from ever being dense. They will be light and fluffy, beautiful and so incredible. They also have bacon in them, which means they will win any waffle war you engage in.
Let’s just say you have a brunch coming up, and you want to impress a hungry crowd. There won’t be any complaints when you serve up some delicious waffles made with both bacon AND beer. Plus you’ll get to open a beer before noon.
Yield: 4 servings
- 4 strips thick-cut bacon, cooked and chopped
- 2 cups flour
- ½ cup brown sugar
- ½ teaspoon salt
- 2 teaspoon baking powder
- 2 large eggs, separated
- ¼ cup whole milk
- 1 cup beer (brown ale, wheat beer, pilsner)
- ½ cup unsalted butter, melted
- cooking spray
- Preheat a waffle iron.
- Set out a large bowl and two medium bowls.
- In the large bowl, stir together flour, brown sugar, salt and baking powder.
- Separate the egg yolks from the whites into the two medium bowls.
- Add the milk, beer and melted butter to the yolks, stirring until well combined.
- Beat the whites until stiff peaks form.
- Add the bacon and the yolks mixture to the dry ingredients, stirring until just combined.
- Gently fold in the egg whites.
- Cook batter in preheated waffle iron to manufacturer’s specifications.