3 Tbsp butter, melted, plus extra for brushing waffle iron
Powdered sugar for serving
In a large bowl, whisk together the flour, cinnamon, ginger, cloves, nutmeg, baking powder, baking soda and salt.
In a medium bowl, whisk together Shakedown Stout, molasses, sugars, egg and butter until combined. The butter might firm up into little white splotches throughout; this is fine.
Pour the wet into the dry ingredients and stir until just combined.
Heat waffle iron to a middle heat, as recommended by your waffle iron's instructions. Either brush waffle iron with melted butter or spray it lightly with a nonstick cooking spray.
Ladle batter into waffle iron until it's about ¾ filled. Cook according to manufacturer’s directions. You can cook them 1 to 2 minutes more to make them extra crispy.
To remove waffles: Open waffle iron. Wait about 30 seconds, giving them a chance to steam off a little. With tongs in one hand and a small spatula in the other, gently, carefully lift corners of the waffle enough to slide the spatula underneath, then lift and slide some more until you can get the waffle out.
Spread waffles on a tray in a single layer to let cool slightly; within 1 minute, they should be crisp to the touch and easier to lift. Repeat with remaining batter. Try not to stack waffles — even though they’re firm, they will stick together.
Serve immediately, dusted with powdered sugar. Don't forget the Shakedown to wash it down!