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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 24 |
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An easy guaranteed to turn out beautifully Ingredients:
1/2-1 cup beer (lager, pilsner) or use stout for darker appearing, denser pancakes and of course a richer flavour |
1/2-1 cup milk (soy is nice too) |
1-2 egg slightly beaten |
1-2 cup flour (white, whole wheat or mixture-depending upon consistency) |
1 tsp baking powder (or soda) |
2 tbsp oil |
pre heated frying pan (350-400 degrees)-drops of water bounce or sizzle-cast iron is traditional-electric griddle is very nice |
Directions:
1. Beat egg(s) slightly in large bowl (eggs make the batter denser) use whites only for ultra light mixture
2. Add 1/2-1 Cup Beer (depending upon thickness you desire)
3. Add 1/2-1 Cup Milk (again, consistency and thickness)
4. Separately sift flour and Baking Powder
5. Slowly add flour mixture to liquid until slightly runny-don't over-mix-leave lumpy
6. Wipe hot frying pan with oil after each batch (use a lint free cloth that is wet with oil)-if brown 'skin' of pancake remains, scrape it off
7. Spoon or Pour Mixture into pan. Ideally, with enough space around each pancake to allow for expansion and flipping-use a measuring cup if you are adamant about symmetry
8. Fry pancakes until mixture bubbles in centre and is slightly brown on edge-try not to overcook as this is the chance to keep the pancake light and fluffy
9. Stack them up, put a pat of butter on top and drizzle maple syrup or home made topping of diced pear or apple with skin on browned in butter and brown sugar with water to make a syrup (adults use pear or apple vodka to enhance the fruit)-go crazy with a little whipped cream for the kids-everyone will love these!
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