Lager Waffles With Rosemary-Vanilla Maple Syrup

Recipe by Laraine Perri

Serves: 4 waffles


  • Waffles:
  • 1 cup all-purpose flour
  • 1/2 cup Yuengling Traditional Lager
  • 1/4 cup whole milk
  • 1/4 cup vegetable oil
  • 1 egg
  • 4 teaspoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon pure vanilla
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • ---
  • Rosemary-vanilla syrup:
  • 1/2 cup pure maple syrup
  • 1/2 teaspoon pure vanilla
  • 1 sprig (about 3 inches) fresh
  • rosemary


• Combine the flour, sugar, baking powder, salt and baking soda in a medium bowl. In a separate bowl, whisk together the egg, lager, milk, oil and 1 teaspoon vanilla. Pour the egg mixture into the dry ingredients, and stir until just combined, taking care not to overmix. Let the batter sit 30 minutes.

• While the batter rests, combine the syrup, remaining 1/2 teaspoon vanilla and rosemary in a small saucepan over medium-low heat. Bring to a simmer, then keep warm over low heat.

• Preheat a waffle iron. Spoon between 1/3 and 1/2 cup of the batter onto the grid (no need to oil it first; the oil in the batter is sufficient). Spread with a rubber spatula, cover and cook according to the manufacturer’s directions until golden and crisp. Repeat with remaining batter, and serve immediately with the warm syrup. 

• For crispy waffles, place cooked waffles directly on the bottom rack of a preheated 400-degree oven for 2 to 3 minutes.