BEER PANCAKES
Categories Egg
Number Of Ingredients 8
Steps:
- 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 skillet or griddle over medium heat. Coat with vegetable oil. Spoon about 1/4 cup 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.
BEER BUTTERMILK PANCAKES
These are light and delish with a yeasty aroma from the beer. The recipe is from a book called San Francisco Firehouse Favorites and I have been making them for about 30 years. Everyone loves them and asks for the recipe. Enjoy!
Provided by Digitoes
Categories Breakfast
Time 9m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In mixing bowl add eggs and beat slightly. Beat in buttermilk, beer, sour cream and melted butter. Add pancake mix and beat until almost smooth Spoon out into saucer-sized circles on medium hot, ungreased griddle or heavy frying pan. Bake until golden brown on both sides (turn when bubbles appear all over on moist surface) Serve hot with the topping of your choice.
Nutrition Facts : Calories 393.2, Fat 23, SaturatedFat 10.7, Cholesterol 189.9, Sodium 747.9, Carbohydrate 33.6, Fiber 0.9, Sugar 8.5, Protein 11.4
THE BEST EVER PANCAKES
Steps:
- In a large bowl, whisk together the first 5 ingredients. In another bowl, whisk remaining ingredients; stir into dry ingredients just until moistened., Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with toppings as desired.
Nutrition Facts : Calories 360 calories, Fat 15g fat (8g saturated fat), Cholesterol 126mg cholesterol, Sodium 817mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 1g fiber), Protein 10g protein.
JAKE'S BEER BATTER BUTTERMILK PANCAKE'S
Light and fluffy BUTTERMILK pancakes from scratch...not your normal heavy buttermilk pancakes...ALSO VERY TASTY WITH OR WITHOUT SYRUP!
Provided by Deakon Grage
Categories Breakfast
Time 1h
Yield 12 5 inch pancakes, 3 serving(s)
Number Of Ingredients 11
Steps:
- Mix dry ingredients seperate from wet ingredients.
- Whisk eggs in large bowl, add buttermilk, beer, vanilla and last melted butter, whisk all together.
- Blend flour, and other dry ingredients together in large bowl.
- Slowly pour wet mix into dry mix and whisk together for approximately 2 minutes.
- Let stand for 15 minutes while pan is heating.
- Using 1/4 measuring cup pour on pan and cook like normal pancakes!
- Pancakes will be light and fluffy and very tasty!
Nutrition Facts :
POTATO LATKES
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 11
Steps:
- Preheat oven to 200 degrees. Grate potatoes in long strips, using smooth strokes to run potatoes across grater into a large bowl of ice water. Using a strainer or slotted spoon, transfer potatoes, reserving liquid, to another large bowl lined with a clean kitchen towel; gently squeeze dry.
- Set reserved liquid aside for 10 minutes to allow starch to sink to the bottom; carefully pour liquid from the bowl, reserving milky residue (potato starch) and discard. Transfer potatoes back to bowl with potato starch.
- Add onions to bowl; stir in eggs, beer, flour, salt, and pepper.
- Line a baking sheet with paper towels; set aside. In a heavy nonstick skillet, heat 1/4-inch of oil. Spoon 1/2 cup of potato mixture per pancake into skillet. Make a few at a time, being careful they don't run into each other.
- Fry on both sides until golden brown, 4 to 6 minutes. Transfer to prepared baking sheet to drain. Keep warm in oven while preparing the others. Serve hot with applesauce, or sour cream and caviar, if desired.
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