1 1/2 cups sifted flour
3/4 teapoon salt
1 1/2 teaspoon double-action baking powder
1 tablespoon sugar
2 egg yolks, beaten
3 tablespoons melted butter
1/2 cup beer*
2/3 cup milk
1 egg white
Sift four, salt, baking powder, sugar into bowl. Stir in egg yolks, butter, beer, and milk until smooth. Beat egg white until stiff, but not dry; fold into mixture. Drop onto lightly greased, heated griddle or skillet. Cook until bubbles cover top, turn and cook until browned. Serve with maple syrup, or heated corn syrup mixed with equal quantity of beer.
These have a slightly yeasty flavor. Let beer set for awhile until it loses most of its carbonation before using.
~Doris Neumeister, from the cookbook “From and Adobe Oven…to a Microwave Range,” Pueblo Service League, Pueblo, Colorado, 1972/74
*variation: Nonalcoholic beer may be used.
We had these for supper last night. The pancakes were rich and tasty, with a yeasty flavor. The sauce tasted for all the world like honey–or apples, depending on how long it sat, or who one asks. :-):-)
We used nonalcoholic beer–it’s possible that regular beer may produce a different flavor.
(And no, I don’t think leftovers have anything to do with my perky mood today.)