Hefeweizen Pancakes

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.

Recipe Ingredients:

  • 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

Instructions:

  1. 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.
  2. Combine the egg mixture with the bottle of Hefe and lemon zest then add to the dry ingredients.
  3. Whisk together the ingredients until smooth.
  4. Under medium heat, lightly coat the pan with butter then ladle in your pancake mixture.
  5. When they begin to bubble on the top, flip them over until they are brown on both sides.
  6. Top your pancakes with butter, a light sprinkle of lemon zest and maple syrup.

Share your pancakes with us on Facebook and Twitter. Or if you so wish, bring them to the Brewery Shop for us to sample!