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- Dish type
Great for when you run out of milk but still want pancakes! Very fluffy and moist!
231 people made this
- 125g sieved plain flour
- 4 tablespoons caster sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg, beaten
- 250ml beer
- 30g butter, melted
MethodPrep:15min ›Cook:5min ›Ready in:20min
- In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the egg, beer and melted butter; stir with a whisk just until blended - a few lumps are okay.
- Heat a griddle or frying pan over medium heat. Coat with vegetable oil. Spoon about 4 tablespoons (60ml) of batter onto the hot surface for each pancake. When bubbles appear on top of the pancakes, flip, and cook until browned on the other side.
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Reviews & ratingsAverage global rating:(228)
Reviews in English (190)
Wonderful. Though substituted the egg with 1tbsp chia seeds previously soaked in water. I alao added lime grounded rind for taste and used lees sugar.-08 Mar 2014
They're even better than normal pancakes-09 May 2012
by Sheila S.
Okay - don't like it with the beer. Even tried it topped with cheese. But add Cream Soda to it - WOW! Now I use soda for the liquid with all my pancakes; even a mix recipe. Makes it very light and fluffy. Great idea! Diet soda works too.-17 Oct 2006
Buttermilk Beer Pancakes & How to Make Super Fluffy Pancakes
I’m one of 8 kids (all girls, wrap your head around that) and one of about 27 cousins (I don’t even know the actual number) which made alone time with my grandparents really special.
The spring after I turned 4, I spent a Saturday night in a My Little Pony sleeping bag on the floor of my Grandparents bedroom, falling asleep to a wall mounted TV playing Wheel of Fortune. When I woke up, my Grandpa (Papa) was already gone. He was an artist that had done quite a bit of the original artwork for the Madonna Inn, looked a lot like Desi Arnaz and had a heart of pure gold.
My Grandma packed me into her 1980′s Cadillac with overstuffed seats that felt a lot like recliners and headed for the San Luis Obispo community center’s Pancake Sunday. My Papa was the “featured chef” and the hall was packed. My Grandma shuffled me past tables of seniors, wide eyed and waving at the tiny blond 4 year old. I was like a celebrity, I was Harry Tregarthen’s granddaughter and I was a “baby” to these ladies who just wanted to pick me up and squeeze my cheeks.
My Grandma and I joined a round table with four other older ladies. “Your Papa makes the best pancakes, you know,” one of the ladies was actually talking to me, instead of about me, that was new for me as a 4 year old, “That’s why this place is so busy. Last weekend, when Sal was cooking, only half full. Today, standing room only!” I didn’t know what “standing room only” meant, but I knew it was good.
“They must be good pancakes!” It’s all I could think to say, but the thing about being 4 is that as long as you form a coherent sentence and say it with enthusiasm, people laugh. And they did, these ladies were my crowd and I was on fire.
“Do you know the secret ingredient is?” She asked, clearly as excited with the banter as I was. “Sugar?!” I said, because I’m 4, and that’s pretty much my life.
I hit again, they were rolling. I could have mic dropped. Once she caught her breath the older lady let me in on the secret, “7-up! Can you believe it? Instead of milk!” I didn’t know how to make pancakes, or even that milk was a part of the process but I did like 7-UP. He was brilliant, I couldn’t believe it. He had put soda in pancakes?! At 4 years old, before I had even seen a recipe, let alone followed one, my Papa taught me that you should experiment. Break the rules, do your own thing.
It wasn’t until years later that I realized that it was the carbonation that did it. The bubbles in a carbonated beverage gave a light and fluffy texture to the World Class Pancakes. I’ve graduated from soda to beer, but the effect is still the same. To bring that a step further, I whip the egg whites separate to give an ultimate light and fluffy texture with a slightly crispy outside.
- 1 (4 pound) beef brisket, trimmed of fat
- salt to taste
- 1 large onion, sliced
- 1 (12 fluid ounce) can beer
- 1 tablespoon brown sugar
- 1 cube beef bouillon
- 2 tablespoons coarsely ground black pepper
- 2 teaspoons minced garlic
- 1 bay leaf
- ¼ teaspoon dried thyme
- 2 tablespoons cornstarch
- 2 tablespoons water
Preheat the oven to 350 degrees F (175 degrees C).
Season the beef brisket with salt, and place in a baking dish. Cover the entire roast with onion slices. In a medium bowl, mix together the beer, brown sugar, beef bouillon, pepper, garlic bay leaf and thyme. Pour over the roast. Cover with aluminum foil.
Bake for 4 hours in the preheated oven. The brisket should be fork-tender. Mix together the cornstarch and water stir into the juices in the baking dish to thicken. Remove the bay leaf. Slice and serve the meat.
Beer and bacon pancakes
Begin by frying all of the bacon in a dry frying pan &ndash you do not need to add any extra fat to the pan as they will release sufficient oil as you cook them. Remove from the pan and put on a paper towel to remove any excess fat. Set aside while you prepare the batter.
To make the pancake batter, put the flour, baking powder, egg yolk, sugar, salt and beer in a large mixing bowl and whisk together. Add the melted butter and cooked bacon lardons and whisk again. The batter should have a smooth, dropping consistency.
In a separate bowl, whisk the egg white to stiff peaks. Gently fold the whisked egg white into the batter mixture using a spatula. Cover and put in the refrigerator to rest for 30 minutes.
When you are ready to serve, remove your batter mixture from the refrigerator and stir gently. Put a little butter in a large frying pan set over a medium heat. Allow the butter to melt and coat the base of the pan, then ladle small amounts of the rested batter into the pan, leaving a little space between each. Cook until the underside of each pancake is golden brown and a few bubbles start to appear on the top &ndash this will take 2-3 minutes. Turn the pancake over using a spatula and cook on the other side until golden brown.
Meanwhile, gently fry the bacon rashers in the vegetable oil until crisp in a separate pan. When everything is ready, serve the pancakes with the streaky bacon and lashings of maple syrup.
2 cups pancake mix or biscuit baking mix
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 dash ground nutmeg
5 eggs, beaten
1/2 cup beer
2 tablespoons oil
In a large bowl, combine the pancake mix, sugar, cinnamon, and nutmeg.
In another bowl, whisk together the beaten eggs, beer, and oil. While stirring, slowly add the beer mixture to the dry ingredients, stirring just until moistened. Do not overmix.
Heat a greased griddle or skillet over medium heat.
Pour 1/4 cup of batter for each pancake. Cook until bubbles form then flip the pancakes over with a spatula. Cook until lightly browned on the bottom.
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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.
If ever you run out milk and your kid is attaching himself to your leg because you promised pancakes – you promised, just grab a beer from your stash and make these. What, you don’t have a stash? Ignore the kid analogy then, because you obviously don’t have one of those either. Unless you’re one of those people – in which case, why are you reading a post about beer pancakes, anyway?
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!
Beer Pancakes With Macerated Strawberries and Blueberries
A few weeks ago, I was flipping through a copy of Draft Magazine, which is weird because I’m not a beer drinker at all. But something else caught my eye. A pancake recipe. Made with beer.
These pancakes were incredibly tasty. Something about the addition of beer made these almost taste like sourdough pancakes. With the strawberry-blueberry sauce (very 4th of July, if I do say so myself!), my mouth was super happy.
Pancakes are lovable because they are so incredibly cheap. We’re talking flour, milk, eggs, and not much else. And there are a million different ways to prepare them.
Here are three other cheap pancake recipes that I have previously posted:
What kind of beer to use? This question is so out of my comfort zone. I used Spotted Cow, a “naturally cloudy farmhouse ale” that is light and fruity. Draft Magazine recommends Berliner weisse. You should use whatever you think is best, because I really have no idea what I’m talking about when it comes to beer. I just like how these pancakes taste.
Love cheap recipes? Be sure to like my Facebook page to keep up-to-date on the latest posts and giveaways.
Traditional Kartoffelpuffer Ingredients
All you need to make German potato pancakes are starchy potatoes (such as Russet in the US), eggs, salt and pepper, nutmeg and vegetable oil for frying. Optional corn or potato starch.
A heavy bottomed pan such as a cast iron skillet is very convenient for frying them.
I learned how to make Kartoffelpuffer from my landlady in Freiburg when I studied there. On Sunday afternoons she frequently made a batch of them and we had a beer or two while I told her about my week and she kindly corrected my German.
When she made Kartoffelpuffer she didn’t add a thickening agent but instead used the potatoes’ own starch – the traditional approach. On occasion she determined that she only needed the yolk of the eggs in order not to make the potato mixture too runny.
After making the crispy treats myself over the years I find that it is easier to just add a tablespoon of potato or other starch (corn, arrowhead root etc). But if you’d like to make authentic Kartoffelpuffer – use the starch from the potatoes (see prep steps below).
OPTIONAL:You can also grate a couple of garlic cloves and/or half an onion and mix it in with the potatoes – this is commonly done. In this case I recommend that you only use egg yolks due to the extra moisture from the onion.
Beer Pancakes recipe - Recipes
I'm not sure if I've ever posted anything with root beer in it, however, it is my favorite soda. We rarely drink or buy soda and if we do, it's root beer or Sprite. But root beer is the reason why I haven't given it up completely. It's just so delicious.
The butter and vanilla in these fluffy pancakes really just compliments the root beer so much. They are one of the fluffiest most delicious pancakes I've ever had!
- 2 cups flour
- 1/4 cup sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 1/2 cups root beer
- 2 eggs
- 1/4 cup butter, melted and cooled
- 1 tsp. vanilla
- Mix flour, sugar, baking powder, and baking soda.
- Add root beer, eggs, butter, and vanilla. Mix until mostly combined. Batter may be lumpy - that's okay!
- Cook 1/4 to 1/3 cup of batter at a time on a preheated griddle. Flip when the top bubbles and cook until golden brown. Serve warm topped with butter and syrup.
- 4 large russet potatoes, peeled
- 1 small white onion, finely grated
- 2 large eggs, lightly beaten
- 1/4 cup lager or ale
- 3 tablespoons unbleached all-purpose flour
- 1 tablespoon Kosher salt and freshly ground pepper
- Vegetable oil, for frying
- Pink applesauce, for serving (optional)
- Sour cream, for serving (optional)
- Caviar, such as Kaluga Imperial, for serving (optional)
Grate potatoes in long shreds, using smooth strokes to run across the large holes of a grater into a large bowl of cold water. Set a sieve or colander over a second bowl and drain potatoes, reserving liquid.
Set liquid aside until starch sinks to bottom of bowl, about 10 minutes. Carefully pour liquid from bowl and discard, reserving milky residue (potato starch). Transfer potatoes to bowl with potato starch.
Add onion to the bowl, then stir in eggs, beer, flour, and 1 teaspoon salt season with pepper.
Preheat oven to 200°F. Line a baking sheet with paper towels set aside. In a heavy skillet, heat 1/2 inch oil. Spoon 1/4 cup potato mixture per pancake into skillet. (Make a few at a time, being careful that they don’t run into one another.)
Fry pancakes, flipping once, until golden brown on both sides, about 5 minutes total. Transfer to prepared baking sheet to drain and keep warm in oven while frying the rest. Serve warm with apple- sauce, sour cream, and caviar, if desired.