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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 24 |
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The beer acts as a leavening agent and leaves no trace whatsoever after cooking. Good with sour cream and brown sugar. If you are going to serve these for breakfast, you can prepare the batter the night before and leave it in the refrigerator until morning. No further rising is required before use. This recipe is from Jackie Olden's Come Into the Kitchen - a great cookbook. Ingredients:
3 1/2 cups sifted all-purpose flour |
1/2 teaspoon salt |
1/2 cup cooking oil |
1 1/2 pints light beer |
2 eggs |
2 tablespoons grated lemon rind |
1 teaspoon fresh lemon juice |
1/2 teaspoon vanilla extract |
Directions:
1. Combine all ingredients in a deep bowl. Beat until smooth.Let stand at room temperature for 2 hours to rise slightly, or store in refrigerator overnight for use the next morning.
2. Prepare waffles, being careful not to spread batter too thickly on waffle iron, so as to get a more crisp waffle.
3. Serve with sour cream and brown sugar or with butter and syrup.
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