Pancakes are a staple in our house. It doesn’t hurt that we smother them in real Wisconsin maple syrup, but there’s just something about pancakes that make people happy.
Beer also makes people happy, but in a different way. Or maybe not? After all, at the end of a crazy night my friends and I often turn to the 24-hour diner and load up on more carbs, aka pancakes. So in my mind, it just makes sense to combine the two.
Beer: It’s what’s for breakfast.
If you aren’t a pancake person, check out my Beer Cheddar Waffles – great for game-day noshing!
- 1 1/2 to 2 cups flour (depending on how thick you like your 'cakes)
- 2 eggs
- 12 ounces beer, such as New Belgium Mothership Wit
- 2 tablespoons pure maple syrup
- Beat eggs in a small bowl, then add eggs, syrup, and beer to flour. Whisk until flour is incorporated, leaving only small lumps.
- Heat a skillet over medium. When water flicked on the pan dances, it's ready for the batter. Pour 1/4 cup onto the skillet and flip when bubbles appear and the edges look dry. Cook for another minute or two until done.
Note: Yes, it’s true that not all of the alcohol in the beer will burn off in the cooking process. However, considering beer is already has low alcoholic content, and the recipe makes about 20 pancakes, I feel completely comfortable giving these to my entire family.
Disclaimer: I created this recipe as part of my involvement with the Foodbuzz Tastemakers Program. I have been compensated for my time and expenses, but my opinions are my own.
For more morning inspiration, check out my Breakfast board on Pinterest!
Follow Megan Myers | Stetted’s board Breakfast on Pinterest.