' As those of you who follow the sporadic posting here on Chef Lisa, you’ll know Matt is a homebrewer. As such, we always (or almost always) have beer of some kind around the house, and I enjoy finding things to use it in. One recipe I’ve found was Spiced Dark Craft Beer Pancakes. I found the recipe at CraftBeer.com, and made it a couple days ago for breakfast. I made a double batch, hoping to have a bunch for leftovers to put in the freezer, but I think we ended up with just three or four pancakes left.
This recipe made a very thin batter, which in turn created very thin pancakes. Which isn’t a problem, though it is different from what I normally make (we’re into thick, fluffy ones). Regardless of our preferred type of pancake, these were delicious. I made a slight change to the original recipe. It called for orange peel, but I couldn’t find the bottle of dried Valencia orange peel I know I have in my spices. Instead, I used the zest of a blood orange, because that’s what I had (and my family adores blood oranges).
One thing that should be noted is that my pancakes turned out a lot darker looking than the picture on the original recipe. Either they used a not quite so dark beer, or they used a generic pancakes picture.
Spiced Dark Craft Beer Pancakes
1 cup sifted all purpose flour
¼ granulated sugar
¾ tsp baking powder
½ tsp salt
1 egg
1 cup beer
2 tbsp melted butter
½ tsp cinnamon
1 tsp orange zest
In a large bowl, combine all dry ingredients and spices. Add all the wet ingredients to the dry and whisk until combined. It’s okay if there are lumps – over mixing will make bad pancakes.
Heat skillet or griddle on medium, and coat with butter pan spray. Add batter in ¼ cups and wait for bubbles to form, flip and cook until golden brown.
Serve with some additional orange peel, butter and pure maple syrup.
