Beer Griddle Cakes With Pilgrim Syrup

Total Time
25mins
Prep 25 mins
Cook 0 mins

Here's a different spin on breakfast!

Ingredients Nutrition

Directions

  1. For the griddle cakes: combine flour, baking powder, baking soda and salt in a large mixing bowl; make a well in the center; set aside.
  2. In a small bowl, whisk together egg, oil and molasses.
  3. Add to dry ingredients along with beer; stir lightly, just until blended; batter will be slightly lumpy and slightly thick.
  4. Heat greased griddle or skillet over medium heat or to 375°F; griddle is ready when a few drops of water bubble and skitter rapidly around.
  5. For each pancake, spoon about 2 tablespoons batter onto hot griddle and spread with back of spoon to 3 1/2 to 4-inches in diameter.
  6. Cook pancakes until puffed, bubbly and dry around edges.
  7. Turn and cook other sides until golden brown.
  8. For the Pilgrim Syrup: combine ingredients in small saucepan and bring to a boil; simmer, uncovered for 3 minutes.

Reviews

(4)
Most Helpful

I had some non-alcoholic beer to use and thought, for brekky, why not...these pancakes are delish..I used golden syrup in place of molasses and didn't do the syrup as I had some cinnamon butter on hand to use up, really nice pancake recipe!

**Mandy** April 24, 2011

This was awesome - very easy to make - beware a single batch will feed a family of 5 - very filling

jellumworld92 December 03, 2006

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