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Oct 23, 2014

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Beer Pancakes

Dry stuff

  • 3/4 cp oat flour
  • 1/4 cp graham flour (a coursely ground whole wheat flour used for making graham crackers)
  • 1/2 cp whole wheat pastry flour (1 cp total) -or-
  • 1 cp whole wheat pastry flour
  • 1/2 tsp baking powder (use 3/4 tsp of the non-alum kind)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 heaping tbl dry malt extract
  • 1 heaping tbl health-food store brewer's yeast optional:
  • 1 tbsp sesame seeds

    Wet stuff

  • 1 cp bland, boring, light beer, easy on the hops (unless you want to eat the whole batch yourself)
  • 1 1/2 tsp lemon juice (1 good squeeze of 1/2 a lemon)
  • 1/2 stick butter/margarine

    Set margarine in the frying pan to melt. Mix dry ingredients in one bowl, wet in another. Add the melted butter to the wet and mix well just before stirring in dry stuff. If you want skinnier pancakes, thin batter with more beer.

    Serves two.

    You might want to make a double batch, as this leaves 1/2 a container of bland beer sitting around, and I for one don't drink before breakfast, and if I did, I wouldn't drink this stuff.

    If the beer isn't flat, you can reduce the baking powder and soda. The lemon juice is just to react with the soda, so that can go away too. If you use fresh beer, the above makes very light and fluffy pancakes.

    Marty Albini

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