The perfect hangover cure: Beer Pancakes

An addition to my recently made “Breakfast” category, this post also fits nicely into my brand new “Food & Beer Pairings,” which will

Pancakes ready for eating action/ photo: Philip Keays

be used in conjunction with The Artist’s Quaff (TAQ). TAQ was nice enough to not only share this recipe with me, which came from CraftBeer.com, but also to cook them into four batches with different beers. Beers used: Ommegang’s “Three Philosophers,” Tröegs “Dream Weaver,Wells “Banana Bread Beer,” and Lost Coast “Tangerine” (keep clicking “next beer” seven times to find).

I personally only tried the banana and Three Philosophers pancakes (for a breakdown of each check out TAQ’s Beer Pancake Bonanza). Although from the few of us tasting, it sounded like I made good choices. Not surprisingly, the banana bread beer pancake was very tasty. The fruit flavors absorbed into the pancake perfectly, leaving you with just enough banana taste (too much banana flavoring can be overpowering, I think most people would agree. Banana Laffy Taffy? AWFUL.) The Three Philosophers was also very nice, a stronger beer flavor that wasn’t shy but also not overwhelming.

Try them for yourself, you’ll need:

-1 cup all-purpose flour, sifted (for a slightly healthier version, use wheat flour)
-¼ cup white sugar
-¾ tsp baking powder
-½ tsp salt
-1 egg, beaten
-1 cup Beer*
-2 Tbsp butter, melted

Pancake batter varieties/ photo: Philip Keays

*Perhaps you’ve just awoken from a night out on the town that went a little too hardcore and a beer pancake just isn’t doing it for you. Substitute one cup beer for one cup buttermilk (regular milk will also work, but isn’t as good).

1. Mix together in a medium bowl the flour, sugar, baking powder, and salt.

2. In a small bowl, mix beaten egg, beer, and melted butter. Gradually whisk into dry ingredients.

3. Optional, but suggested: allow the batter to sit and set. Honestly, I give this a measly five minutes (when I’m cooking pancakes I mean business), but others suggest as much as an hour. This allows air to get into your batter and will create a fluffier pancake.

4. Time to cook and flip! I prefer using a hot griddle, which allows for multiple pancake making as well as max hand movement for flipping. However, a large skillet on a stove top burner will work as well. Don’t forget to grease whatever you are cooking on, or you will have scrambled pancakes.

Serve with warm maple syrup and enjoy!

Flipping and storage advice: Wait for several bubbles to start to poke through the batter before flipping. You shouldn’t be flipping more than once, you’ll flatten the pancake and then life will be ruined. To store them to eat, stack on top of each other and place in a microwave or low temp often to contain heat. To store them for tomorrow (and no, not any longer than that) seal them in an air-tight container and heat them in a low temp oven. Personally, I think a microwave does weird things to pancakes.

Advertisements

, , , , ,

  1. #1 by Sam on December 13, 2010 - 5:14 PM

    but… you love laffy taffy…

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: