Beer Pancakes

On this brisk and cool autumn morning, what could be better than fluffy hot pancakes drizzled with pure maple syrup and butter melting on top? How about light, airy, fluffly, not too sweet Beer Pancakes?  Because of its intriguing name, I decided to try these pancakes. I was curious and skeptical about how they might turn out, wondering if the beer would have an overpowering taste. Well, I am not skeptical anymore; I was delighted with the flavor and fluffy texture of the pancakes. Pancakes would not be my first choice for breakfast, but after trying Beer Pancakes I have changed my mind. They are simply scrumptious! The beer cooks out, they are easy to make and quite delectable. In fact, I can't wait to make these pancakes again; perhaps next time I will try a different brand of beer.

                                                              Beer Pancakes
                                                                adapted from
                                              The New York Times Cook Book
                                                              Craig Claiborne

Ingredients
3 cups sifted flour
3 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
2 eggs separated
1 cup beer
1 1/2 cups milk
1/3 cup melted butter

Directions

1. Sift together the flour baking powder,  salt and sugar.

2. Beat the egg yolks with a fork.  Stir in the beer milk and butter and add to the dry ingredients.  Beat until smooth.

3. Beat the egg whites until stiff.  Fold into batter.

4. Heat a griddle, grease lightly if necessary and drop the batter from the tip of a large spoon onto the griddle. Bake until the batter rises and the surface is dotted with holes. Turn and bake the second side. Serve hot with maple syrup,  cottage cheese or jam.

follow Anne on twitter and Instagram @AnneFretz