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Beer Griddle Cakes with Pilgrim Syrup

Batter:

1 3/4 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3 tablespoons vegetable oil
1 tablespoon molasses
1 (12-ounce) bottle beer
Pilgrim Syrup (recipe follows)

1. For batter, combine flour, baking powder, baking soda and salt in a large mixing bowl. Make a well in the center; set aside.
2. In a small bowl, whisk together egg, oil and molasses. Add to dry ingredients along with beer. Stir lightly, just until blended. Batter will be slightly lumpy and slightly thick.
3. Heat greased griddle or skillet over medium heat or to 375*F (190*C). Griddle is ready when a few drops of water bubble and skitter rapidly around.
4. For each pancake, spoon about 2 tablespoons batter onto hot griddle and spread with back of spoon to 3 1/2 to 4-inches in diameter. Cook pancakes until puffed, bubbly and dry around edges. Turn and cook other sides until golden brown.

Makes 20 griddle cakes.

Pilgrim Syrup

1 cup brown sugar, packed
1/2 cup beer
1 tablespoon butter

1. Combine ingredients in small saucepan and bring to a boil. Simmer, uncovered for 3 minutes.

Makes 2/3 cup syrup.