“The trick to super crispy waffles is to cook them until there is no steam coming from the waffle iron”
My brother is the biggest beer fan in the world and I made these chocolatey waffles spiked with dark stout especially for him. They are the ultimate dude food, loaded up with crispy bacon and drizzled with maple syrup – there’s no better hangover cure!
Find the recipe below or download the printable recipe card at the end of this post.
Chocolate Stout Waffles
Prep time: 15 minutes
Cook time: 15 minutes
Makes: 10-12
225g (560 ml) cake flour
30g (60ml) The Kate Tin Cocoa Powder
large pinch of salt
15g (18 ml) baking powder
egg yolks from 4 large eggs, at room temperature
140ml (½ cup + 1 tbsp) milk
200 ml (¾ cup) stout beer
115g (115 ml) salted butter, melted
egg whites from 3 large eggs, at room temperature
30g (60 ml) Natura Sugars Golden Castor Sugar
Maple syrup, for drizzling
Crispy bacon, to serve
Sift together the dry ingredients. Combine the egg yolks, milk, stout and melted butter.
Add the liquid ingredients to the dry ingredients and mix until just combined.
Do not overmix. Whisk the egg whites until they form soft peaks, then beat in the sugar until the meringue is stiff.
Fold the meringue gently into the batter.
Preheat a waffle iron and brush with butter.
Pour enough batter into the waffle iron to just cover the edges.
Cook until golden brown and the light on the waffle iron goes off.
Serve with maple syrup and bacon.
- 225g (560 ml) cake flour
- 30g (60ml) The Kate Tin Cocoa Powder
- large pinch of salt
- 15g (18 ml) baking powder
- egg yolks from 4 large eggs, at room temperature
- 140ml (½ cup + 1 tbsp) milk
- 200ml (¾ cup) stout beer
- 115g (115 ml) salted butter, melted
- egg whites from 3 large eggs, at room temperature
- 30g (60 ml) Natura Sugars Golden Castor Sugar
- Maple syrup, for drizzling
- Crispy bacon, to serve
- Sift together the dry ingredients.
- Combine the egg yolks, milk, stout and melted butter.
- Add the liquid ingredients to the dry ingredients and mix until just combined.
- Do not overmix.
- Whisk the egg whites until they form soft peaks, then beat in the sugar until the meringue is stiff. Fold the meringue gently into the batter.
- Preheat a waffle iron and brush with butter.
- Pour enough batter into the waffle iron to just cover the edges.
- Cook until golden brown and the light on the waffle iron goes off.
- Serve with maple syrup and bacon.