Cheddar and onion beer bread waffles

A fast and fabulous twist on a retro favourite!

Remember when beer breads were all the rage? I think that was a 1980s thing (although beer bread has actually been made for centuries). I used to make a recipe quite similar to this in loaf form but the other day it occurred to me that it would be the perfect item to put to my ‘waffle all the things’ test. Waffle all the things, you ask? Check out my cornbread waffles, gingerbread waffles and puff pastry stuffed waffles. The results of this latest experiment were stupendous. The waffles are hearty and flavourful and perfect to enjoy on their own or as a side dish with stews, chilis, pasta dishes, soups and more. Just imagine the possibilities say, for chicken & waffles! The best part? They take just 7 minutes to cook, whereas beer bread keeps you waiting for at least an hour. This recipe can easily be doubled and the cooked waffles freeze really well and can be reheated in a toaster or a moderate (300F) oven.

Ingredients

  • 1 1/2 cups (375 mL) all-purpose flour
  • 2 teaspoons (10 mL) baking powder
  • 2 tablespoons (30 mL) white sugar
  • 1 teaspoon (5 mL) salt
  • 2/3 cup (160 mL) grated old cheddar cheese
  • 2 green onions, finely sliced
  • 3 tablespoons (45 mL) butter, melted and cooled slightly
  • 1 1/4 cups (310 mL) beer
  • Vegetable oil, for waffle iron

Method

  • Preheat waffle iron per manufacturer’s directions.
  • While waffle iron heats, combine flour, baking powder, white sugar, salt, cheese and onions in a medium-sized bowl.
  • Add butter and beer and stir quickly to form a thick batter.
  • When the waffle iron is up to temperature, generously grease the top and bottom waffle plates with the vegetable oil (I find this easiest to do with a silicone brush).
  • Add the batter to the waffle iron per the manufacturer’s instructions (most irons suggest anywhere from 1/2 to 3/4 cup of batter per compartment, depending upon the size of your waffle maker).
  • Set a timer for 7 minutes and as soon as it finishes its countdown, very gently open the lid of the waffle maker. You may need to use a spatula or knife to gently loosen the waffles from the plates.
  • Transfer cooked waffles to a wire rack and cook remaining batter as above, being sure to re-grease the waffle iron plates. Serve warm.

Makes 4 – 6 waffles (depending upon your waffle maker).

 

About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
This entry was posted in baking, beer, beer bread, cheese, waffles and tagged , , , , , , , , , , , , , , , , . Bookmark the permalink.

2 Responses to Cheddar and onion beer bread waffles

  1. The Hook says:

    Now that’s a breakfast that’s guaranteed to get you on your feet, Paula!

  2. Pingback: Ham and cheese waffles | Constantly Cooking

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