Hurricane Sandy AKA Frankenstorm has upended a lot of events that were planned for this weekend.  With Secco’s Beer Brunch and GRAZE on Grace both postponed, it’d be easy to let the abysmal weather ruin  any potential fun.

While you’re out shopping for essentials, don’t forget the beer.  To replicate Secco’s plans, I’d look for Founder’s Breakfast Stout but porters or even a good pumpkin beer would work well.

Now that you have the beer, it’s time to get on with brunch.  I can’t plan your entire meal but I can at least get you started with a few waffle recipes.  Grab a pumpkin beer and try my pumpkin beer waffles; using a stout or porter in the recipe could be interesting as well.  Or maybe you remember these Hardywood Mocha Belgique Waffles; Breakfast Stout would be great in these as well.

Now for a bit of a remix of the two recipes. I’m calling these my FrankenBeer Waffles. Give them a try.

FrankenBeer Waffles

Ingredients

2 cups all-purpose flour
1/4 cup dark brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
3 large eggs
1/2 cup unsalted butter, melted
3/4 cup buttermilk
1/2 cup porter/stout beer
1/2 cup pumpkin beer
3/4 cup canned solid-pack pumpkin
2 tablespoons maple syrup
1 tablespoon vanilla extract
1/8 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon freshly grated nutmeg

Directions

Sift dry ingredients except sugar into large bowl.  Whisk sugar into sifted flour mixture.

Combine wet ingredients including pumpkin into small bowl.

Add wet to dry ingredients and whisk to combine but do not over mix.

Heat waffle iron.  Cook waffles according to iron instruction.

Yield: 4 Belgian waffles.