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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