Beer pancakes and bacon rashers

Melissa was here for the weekend so I did some cooking. We had a simple and ever so tasty dessert of vanilla ice cream on a dribble of homemade berry syrup topped with a lot of caramel sauce ala Julia Child and decided French toast for breakfast would be perfect with that berry syrup. You’ve got to plan ahead.

But then I spotted a brown paper bag with a half-full bottle of beer Melissa’d been sipping on in the afternoon (Doesn’t that just conjure up an image?) and Eureka, beer pancakes came to mind.

Beer pancakes taste somewhat like sour dough pancakes, an easy alternative to having a live sour dough culture on hand. Not as much sour dough taste as I remember but in a previous lifetime I never had a flat beer on hand and back then the cakes on the griddle were exceptionally bubbly. Maybe pale ale wasn’t the best choice. Also I forgot the salt because I was talking away while cooking and really shouldn’t multi-task, at least while cooking.






They were good, not great. We spilled the warmed berry syrup before I got my cakes doctored but that was just fine as I really prefer maple syrup.





Beer Pancakes

1-1/4 cup all-purpose flour
3 teaspoons baking powder
1 tablespoon sugar
½ teaspoon salt
1 beaten egg
1 cup beer

Sift dry ingredients together. Combine egg and beer; add to dry ingredients until flour is moistened – batter will be lumpy. Overstirring will cause tough cakes. Cook on hot griddle.



Comments

L. D. said…
Wow, you did a great job of making me hungry. Looks like a wonderful recipe.
Mon Mar 25, 08:49:00 AM
Janice said…
Yum! Your pancakes look delicious.
Wed Mar 27, 02:43:00 PM
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