make these almost every Christmas morning, have never used beer, but gonna try this year! Usually replace the beer with sparkling cider.
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.
- 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
- 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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