Gingerbread Waffles
Gingerbread Waffles are beer-spiced gingerbread waffle: egg and sugar foamed, flour with salt and gingerbread spice sifted in, then milk, dark beer and melted butter rested before cooking. Resting the batter improves rise. Serve with butter or stewed fruit.
At a glance
Time: about 25 min · 4–6 waffles · Difficulty: easy · ≈ 290 kcal each
Gingerbread Waffles are beer-spiced gingerbread waffle: egg and sugar foamed, flour with salt and gingerbread spice sifted in, then milk, dark beer and melted butter rested before cooking. Resting the batter improves rise. Serve with butter or stewed fruit.
Ingredients
- 100ml Flour
- 200ml Dark Beer
- 50ml/2fl oz Milk
- 1 Egg
- 3 tablespoons Sugar
- Pinch Salt
- 1 teaspoon Gingerbread Spice
- 1 tablespoon Butter
Steps
- beat egg and sugar into a light foam
- sift together flour, salt and gingerbread spice.
- Add the dry ingredients to the wet mixture gradually while stirring
- Add milk and beer while stirring
- add melted butter
- Let set and bake waffles
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Time and temperature
Rest batter 10–15 min · cook in hot waffle iron until set
Nutrition
290 kcal · Protein 7 g · Fat 10 g · Carbs 40 g
1 waffle (estimate)
Substitutes
- Dark beer → non-alcoholic malt beer
- Milk → plant milk
- Gingerbread spice → cinnamon + ginger + clove
- Butter → oil
Storage
Cool completely; fridge 2 days or freeze 1 month. Reheat in toaster.
FAQ
- Will they taste of beer?
- Mild malt only—Gingerbread Waffles read as spice-forward beer-spiced gingerbread waffle.
- Batter too thin?
- Add a spoon of flour; beer-spiced gingerbread waffle batter should ribbon off the spoon.
- No waffle iron?
- Cook as thick pancakes—less crisp than Gingerbread Waffles but tasty.
- Why rest the batter?
- Flour hydrates and bubbles settle for a more even waffle.