Whilst I was in Spain, our wonderful host Marleen made the most delicious pancakes and I was amazed to hear that they were just a mixture of flour, eggs and, instead of milk, beer! Whilst running out of milk is a sad thing at the best of times, beer is conveniently often a store cupboard ingredient in a student house and makes a wonderful substitute. It doesn’t overwhelm the taste, but adds a gentle maltiness to the pancakes and the beery bubbles make them extra light, moist and fluffy. You can eat them sweet with maple syrup, lemon and sugar, chocolate spread, peanut butter and jam or fruit, or try a breakfast pancake with egg, facon, mushrooms, tomatoes and drizzled with honey or maple syrup, or a savoury topping such as chilli, cheese and onion or pizza-inspired. They are so adaptable, simple and fun and the pancake possibilities are endless! So thank you Marleen for sharing this wonderful idea.
225g plain flour
1 ½ tsp baking powder
pinch of salt
Why not try adding some cinnamon and chopped apple, some bananas or some blueberries to the batter?
- Sift your flour, baking powder and salt into a mixing bowl, make a well in the centre and whisk in the eggs and then the beer gradually until smooth. The consistency should be that of a thick double cream or custard.
- Heat a frying pan over a high heat with a small splash of oil of a bit of butter. Once hot, ladle or pour a dollop of mixture into the pan, cooking for a few minutes on each side and turning once the upper side of the pancake begins to bubble.
There really is nothing like a batch of freshly made pancakes, morning or night, and I hope you love eating and making them as much as I do!