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Beer griddlecakes with pilgrim syrup
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| Artist: |
_ |
| Categories: |
Beer, Breakfast, Cakes, Desserts, Pastry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| | BATTER | | 1 3/4
| cup | All-purpose flour | | 1 1/2
| tsp | Baking powder | | 1/2
| tsp | Baking soda | | 1/2
| tsp | Salt | | 1
| | Egg | | 3
| tbsp | Oil | | 1
| tbsp | Molasses | | 1
| | Bottle beer | | | PILGRIM SYRUP | | 1
| cup | Packed brown sugar | | 1/2
| cup | Beer | | 1
| tbsp | Butter (optional) |
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Procedures:
| 1 | For batter, mix dry ingredients. | | 2 | Beat egg with oil and molasses. | | 3 | Add to dry ingredients along with beer. | | 4 | Stir lightly, just until blended. | | 5 | Batter with be slightly lumpy and somewhat thick. | | 6 | Using about 2 tbs batter for each griddlecake, spoon batter onto hot and very lightly greased griddle. | | 7 | Spread with back of spoon to 3 ?to 4 inches in diameter. | | 8 | Cook until browned, turning once. | | 9 | For syrup, combine ingredients in saucepan and boil for minutes. | | 10 | Makes 2/3 cups. | | 11 | Makes 20 griddlecakes, or 4-5 servings |
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