Here is another additional to a month of waffle recipes! I generally use whatever local beer I happen to have on hand, most recently a stout from Five and Twenty Brewing. The original recipe called for a german lager. The overall beer flavor of the waffles is pretty subtle.
For cherries, I use local sour cherries, which I can purchase frozen and pitted from Arrowhead Wine Cellars. Do note that once defrosted, the cherries deflate a bit, so I usually use 3 cups frozen for the 2 cups in the recipe. In the summer, when blueberries are plentiful, they are a good substitute.
Servings: about 8 waffles, depends on the size of your waffle maker.
- 2 1/4 C all purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 3 Tb real maple syrup
- 3 Tb (3/4 stick) butter, melted
- 3/4 C buttermilk
- 1 C beer
- 2 C frozen pitted cherries (for compote)
- 2 Tb maple syrup (for compote)
- 1 tsp cornstarch (for compote)
Place the dry ingredients for the waffles into a bowl and whisk. Add the eggs, maple syrup, butter, buttermilk and beer. Whisk together slowly until everything is combined. Don't worry about a few lumps.
Place the cherries, maple syrup and 2 Tb water for the compote in a small saucepan. Heat until the cherries are defrosted, and the mixture come to a boil. Mix the cornstarch with 2 tsp of water, and add to the cherries. Stir just until thickened. Keep warm.
Cook the waffles on your waffle iron, on a medium-high setting, according to manufacturer's instructions. If you aren't serving them immediately, keep them warm on a metal cake rack in a low oven (about 250 degrees).
Serve the waffles with the cherry compote.
Recipe Cuisine: American, breakfast
Recipe By: Sarah Coates - March 10, 2019