Wednesday, November 2, 2011

Oatmeal Stout Pumpkin Waffles

As part of our Stout Day tribute we created recipes for what we can only label “The Stout Day Breakfast of Champions”.  Each recipe uses Stout as one of the main ingredients.  For Part 1 we created a recipe for an Oatmeal Stout Pumpkin Waffle.  After sampling several Stouts to try and find something that would work well in this recipe we finally settled on the Breckenridge Oatmeal Stout.  It had the right balance of carbonation, flavor, and bitterness that combined well with the Pumpkin Puree and was not hidden.

Tools Required:
Waffle Maker

1 ¼ cup Whole Wheat Flour
2 tbs Sugar
2 tsp Baking Powder
½ tsp Cinnamon
½ tsp Ground Ginger
½ tsp Salt
1/8 tsp Nutmeg
Pinch of Ground Cloves
1 Egg Beaten
6 tbs Pumpkin Puree (we used Roasted Butternut Squash)
2 tbs Melted Butter
¾ cup Oatmeal Stout
¾ cup Milk

Add the Whole Wheat Flour, Sugar, Baking Powder, Cinnamon, Ground Ginger, Salt, Nutmeg, and Ground Cloves to a large glass bowl.  Use a whisk to mix the dry ingredients together.  This will also aerate the dry ingredients before added the wet ingredients.

In another bowl add the Beaten Egg, Melted Butter, Pumpkin Puree, Milk, and the Oatmeal Stout.  Mix these wet ingredients together.  The Oatmeal Stout has some carbonation so as you are mixing you might notice the mixture foaming.

Pour the mixed wet ingredients into the dry ingredients.  Carefully fold the wet into the dry until combined.  Do not stir this mixture.  Once this mixture is fully combined pour the required amount into the waffle maker. (Waffle makers come in different sizes and shapes so use you own judgment.)  Remove the fully cooked waffle and continue making waffles till mixture is gone.