Beer for breakfast. Not something we would usually recommend but fully justified when making tasty pancakes and partaking in a brekkie-beer . Usually a day of confession and repentance but for us; a final day of feasting prior to 40 days of sacrifice.
Using a beer in your batter makes for a much more fluffy consistency and it provides a sugary sweetness with a malty-makeover. Not to mention the banana and clove flavours that will rear their delicious Hefe-heads.
Here is our recipe for you to give a bash.
- 1 cup of all-purpose flour
- 1/2 cup of sugar
- 1/2 cup of Stewart’s Hefe
- 2 eggs
- 3/4 teaspoon of baking powder
- 1/2 teaspoon of salt
- 2 tablespoons of melted butter
- 1 tablespoon of grated lemon zest
- 1/4 teaspoon of vanilla extract
- In one bowl, combine your all-purpose flour, sugar, baking powder, and salt. In the other bowl, whisk together the egg, melted butter, and vanilla extract.
- Combine the egg mixture with the bottle of Hefe and lemon zest then add to the dry ingredients.
- Whisk together the ingredients until smooth.
- Under medium heat, lightly coat the pan with butter then ladle in your pancake mixture.
- When they begin to bubble on the top, flip them over until they are brown on both sides.
- Top your pancakes with butter, a light sprinkle of lemon zest and maple syrup.