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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The sugar in these pancakes makes it necessary to cook over a low, even heat to prevent browning too quickly. For a fresh alternative to plain maple syrup, serve these pancakes with a mixture of 1 cup sour cream and 1/4 cup maple syrup (also great with Potato-Leek Pancakes, page 155). Prep: 5 minutes, Cook: 6 minutes per batch. Ingredients:
1 1/3 cups all-purpose flour |
2 tablespoons sugar |
2 teaspoons baking powder |
1 teaspoon pumpkin pie spice (or freshly ground cinnamon, cloves, ginger, and nutmeg) |
1/4 teaspoon salt |
1/2 cup milk |
1/2 cup dark amber beer or stout |
1/4 cup buttermilk |
1 egg |
2 tablespoons butter, melted |
1 tablespoon molasses |
Directions:
1. Whisk together first 5 ingredients in a large bowl. Combine milk and next 5 ingredients in a separate bowl, and whisk until slightly frothy; add to flour mixture, and whisk just until blended.
2. Spoon about 2 tablespoons of batter onto a hot, lightly greased griddle or nonstick pan. Cook until pancakes are covered with bubbles and edges turn brown. Turn and cook other side 2 minutes or until golden brown.
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