Remember Scrubs Season 7, Episode 7? You know, the one with Brinner? Mmmm, breakfast for dinner.

We do brinner fairly often around here, especially since I like breakfast foods but cannot eat very much in the morning. When we have waffles, it’s most often for dinner or brunch on the weekends. I once promised some friends I’d make them beer pancakes. I much prefer the waffle to the pancake, so I’ve decided to start trying out various beer batter recipes. Tonight’s was adapted from a recipe that I’ve since lost the source for, but it was a british one and so had to be converted.

A few notes on this round:
I was out of honey so I used granulated sugar, which worked fine. All we had was PBR so I imagine it would be even better with a good beer.  I used Earth Balance margarine instead of butter, vanilla almond milk instead of milk (and also omitted the vanilla). I used Ener-G Egg Replacer instead of eggs, and I just mixed them in with the rest of the stuff. The batter was a little too doughy so I added a bit more almond milk and then some water.  Because I added those extra liquids at the end, the final texture was a bit off from being over-mixed. Next time I’ll just use less flour.
They were pretty tasty, and I think with just a bit more tweaking they’ll be pretty darned good.

Here’s the recipe as written:

• 250 g flour
• 330 ml beer
• 125 g butter
• 60 ml milk
• 2 eggs separated
• 1 Tbs honey
• 1 tsp vanilla

Mix everything except the egg whites in a bowl. Whisk the egg whites separately until they form soft peaks, fold into the batter.

My version, with non-metric conversions:

• 2 1/4 c flour
• 1 1/3 c beer
• 1/2 c margarine
• 60 ml vanilla almond milk
• 2 eggs worth of Ener-G Egg Replacer
• 1 Tbs granulated sugar

Mix everything together in one big bowl.