Beer Griddle Cakes With Pilgrim Syrup |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Here's a different spin on breakfast! Ingredients:
1 3/4 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 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 |
Directions:
1. For the griddle cakes: 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.
3. Add to dry ingredients along with beer; stir lightly, just until blended; batter will be slightly lumpy and slightly thick.
4. Heat greased griddle or skillet over medium heat or to 375°F; griddle is ready when a few drops of water bubble and skitter rapidly around.
5. 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.
6. Cook pancakes until puffed, bubbly and dry around edges.
7. Turn and cook other sides until golden brown.
8. For the Pilgrim Syrup: combine ingredients in small saucepan and bring to a boil; simmer, uncovered for 3 minutes.
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