Ok, have you ever thought in practice something sounds tasty, but then when it’s actually go-time…the finished product is ‘meh’ at best? I’ve gotta tell you, I am in the ‘meh’ camp regarding beer pancakes. I love, love, love beer – so it’s not that I didn’t know what I was getting into. My husband and I are amateur beer snobs and we’ve met many a food item created with it. But, well, pancakes? It just didn’t work for me. (Where did I even get the inspiration for this, you ask? We picked up a beer newsletter at our favorite beer distributor in Philadelphia, Bella Vista, just before we relocated to New England and beer pancakes was a recipe in it I thought sounded fantastically interesting. Of course, then we moved, and I lost it, and had to go finding this
recipe to substitute.)
They still looked pretty tasty.
Now, if you insist on trying this - I would highly recommend using a beer that is very light on hops, and heavy on the malt. Perhaps if you have a good belgian beer you wouldn’t mind sacrificing, that would work. (Maybe this was our problem?? We tend to drink our good Belgian beers.) We used a porter, which I thought would be okay – turns out, it just sort of tasted like we made our pancakes with beer. The flavor was rather…frat-house on a Sunday morning. If you really must, though, here is the recipe I used.
Adapted from chubbylittletoro, via Allrecipes.com
1 cup sifted all-purpose flour
1/4 cup white sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1 egg, beaten
1 cup beer
2 tablespoons butter, melted
Combine flour, sugar, baking powder and salt in a large bowl. Stir in the egg, beer and butter until well combined. Head a skillet over medium heat, and drop about 1/4 cup at a time onto the griddle. Cook on one side until bubbles start to appear on the pancake surface, then flip and cook until golden. Serve with butter and maple syrup. Enjoy…?