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Beer Griddlecakes With Pilgrim Syrup

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Ingredients
  All purpose flour 1 3⁄4 Cup (28 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Egg 1
  Oil 3 Tablespoon
  Molasses 1 Tablespoon
  Beer 12 Ounce
  Packed brown sugar 1 Cup (16 tbs)
  Beer 1⁄2 Cup (8 tbs)
  Butter 1 Tablespoon
Directions

MAKING
1. To make the syrup for the pancakes, combine sugar and beer in a saucepan.
2. Boil for about 2 minutes on a low flame stirring until sugar dissolves.
3. Slide in the butter and stir. Keep aside until ready to serve.
4. To make the batter, into a large mixing bowl, sift together the flour, baking powder, baking soda, and salt.
5. Beat egg with oil and molasses and add to dry ingredients.
6. Tip in the beer and stir lightly, just until blended to make a slightly thick and lumpy batter.
7. Heat a griddle, lightly greased with fat or spray
8. Drop about 2 tablespoons of batter and spread with back of spoon to about 4 inches for each griddle cake.
9. Brown pancakes on each side for 3-4 minutes turning with a pancake flipper.

SERVING
10. Stack 2-3 pancakes on each serving plate and drizzle with warm syrup.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Breakfast
Method: 
Browned
Dish: 
Pancake
Interest: 
Holiday
Drink: 
Alcohol
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4

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