Cookin' with Beer by Scott Graham "I haven't thought about using beer for breakfast in a while. This recipe changed my mind. I don't know what you'll want to do with the rest of the opened beer in the morning, but if you make the batter the night before you want the pancakes, you'll have a better batter and some beer to drink, too! The recipe can be multiplied to feed a larger crowd. Enjoy."(http://www.bridge.net:80/~johnw/mash/tth/vol1num5.html#cooking)
Ingredients
- Dry ingredients:
- 1 2/3 cups all purpose flour
- * teaspoon salt
- 1 * teaspoons baking powder
- 2 teaspoons sugar
- Wet ingredients:
- 2 egg yolks (reserve one egg white)
- 3 tablespoons melted butter
- * cup beer
- 2/3 cup milk
- Other ingredients 1 stiffly beaten egg white (don't beat it until you are ready to add it to the batter)
Directions
Sift together the dry ingredients. Beat together the wet ingredients. Add the wet ingredients to the dry ingredients, stirring until smooth. You can let the batter sit overnight at this point, if you wish.
Fold the beaten egg white into the batter. Pour the batter onto a hot greased griddle or skillet to make pancakes of your favorite size. Cook until bubbles cover the top, then turn and cook until the other side is browned. Serve with butter and syrup.
Print this recipe
Submitted 6/13/05.
Source: The Tropical Homebrewer
Submitted By: Missy
missy@dragon-street.com
Beer Pancakes