MORNING DEUX

Why not begin this Valentine’s Day by slipping some suds into a special breakfast for two? A sweet, mild lager adds a yeasty lift and marvelous flavor to these luscious waffles. Serve them with a simplebut- sublime rosemary- and vanillainfused maple syrup, and there’ll be no waffling in your love’s affections.

LAGER WAFFLES WITH ROSEMARY- VANILLA MAPLE SYRUP Makes 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.