Roused by Snow Wit Waffles

If you don’t have a waffle maker, it’s time to scour thrift stores, steal (er, borrow) from your friends, plug one into your birthday list or learn to manufacture cast iron cookware if you’re really hungry. Our kitchen champion Micheal Iles enhanced the pillars of waffles—batter, syrup and spread—using our Snow Wit White IPA, part of our brand new 4-Way IPA variety pack, yielding a breakfast plate that is a delicious kick start to a weekend day. You know, the kind of morning that’s perfectly lethargic and helps recharge your batteries. Snow Wit’s Belgian yeast offers a nutmeg-like spice that latches onto and enlivens the maple, and discerning diners might catch a hint of hop character from the beer’s seven-variety lineup.

Snow Wit™ Waffles 

Batter (makes about 6)
1/2 cup Snow Wit
1 cup milk
3 eggs, separated into yolks and whites
2 cups flour
3 teaspoons baking powder
2 tablespoon sugar
1/2 teaspoon salt
7 tablespoons butter, melted

1 1/2 cups Snow Wit
1 cup maple syrup

Pecan Butter
1/4 cup Snow Wit syrup
1/2 pound butter
1 cup pecans, chopped

In a large bowl, mix all of the dry ingredients for the waffle batter. In a smaller bowl, mix the Snow Wit, egg yolks, milk and melted butter. In another large bowl, with an electric mixer or whisk (how fierce are your forearms?), whip the egg whites to stiff peaks. Mix the dry ingredients with the Snow Wit-spiked wet ingredients, then fold in the egg whites. Proceed to cook your waffles following your iron’s directions.

The syrup prep is a breeze: combine the ingredients in a skillet over medium heat, reducing the mixture to 1 cup over the course of about 20 minutes. Lastly, use some of the reduced syrup toward the pecan butter, which only requires mixing all ingredients until smooth.

Now get to stackin’ these beauties or share them with friends and family!


April 3, 2014 - 8:13am