Beer Griddle Cakes with Pilgrim Syrup
Beer gives these griddle cakes (pancakes) a yeasty taste, the Pilgrim syrup made with brown sugar, beer and butter is the perfect accompaniment.
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
1 cup brown sugar, packed
1/2 cup beer
1 tablespoon butter
- For Batter: Combine flour, baking powder, baking soda and salt in a large mixing bowl. Make a well in the center; set aside.
- 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.
- 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.
- 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.
- For Pilgrim Syrup: Combine ingredients in small saucepan and bring to a boil. Simmer, uncovered for 3 minutes.
Makes 20 griddle cakes and 2/3 cup syrup.