Just a nerd who likes to cook

breakfast

Cooking with Awesome: Beer Pancakes

Yes, you heard me right: BEER pancakes. The thing here is the carbonation in the beer makes for an incredibly light and fluffy pancake. I remember last year I visited my friend Jarett in Chicago, and we hit up Drinks over Dearborn. They had an amazing selection of beer, one of which was banana flavored beer. Let me tell you, that made one tasty pancake!

“Instant” pancake mix
Prep time: 5 mins
Sift together:

  • 1 cup AP flour
  • 1/4 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon sugar

I normally mix this together just before making pancakes, but if you prefer to store it (so it’s ready whenever), times recipe by 6 and stored for up to 3 months depending on how fresh your baking soda is. TIP: Baking soda starts to lose its punch after 3 months, so make sure you check when you bought it!

Ingredients:

  • 1 cup “instant” pancakes mix
  • 1 1/4 cup beer
  • 1 egg
  • 2 tablespoons melted, cooled unsalted butter
  • 1 stick butter (for greasing the pan)

Directions:

  1. Heat electric skillet or large pan to 350 degrees. TIP: Test the heat by dropping some water on the surface – if they dance around, that’s perfect. If they fry and disappear, turn the heat down.
  2. Place pancake mix in large bowl, set aside
  3. In a small bowl, beat egg into butter. MAKE SURE to butter has cooled to room temp before mixing otherwise you’ll heat the yoke and wide up with clumps
  4. Pour wet ingredients over dry and mix for 10 seconds ONLY. Over mixing will create gluten, and result in a chewy pancake, not a light fluffy one. There will be some small clumps, but those will cook out.
  5. When bubbles start to form in the batter (hooray for fresh baking soda!), ladle batter onto pan.  When bubbles start to set around the edges (about 2 minutes), it’s time to flip.
  6. To test when they’re done, touch the top of one of the pancakes. If it bounces back a little, then they’re done.

TIP: If you’re making a large batch of pancakes, place a baking sheet with a teatowel in an 200 degree oven and just store the pancakes there until you’re ready to eat. They will keep for up to 30 minutes.

Have leftovers? Stick them in an air tight container and freeze. When you’re ready to eat just pop them in the toaster.