This recipe for beer griddlecakes with Pilgrim syrup is a hearty and flavorful breakfast or brunch dish. The pancakes are made with a beer batter and are served with a maple syrup and cranberry sauce.
PILGRIM SYRUP1 cPacked brown sugar1 tb Butter (optional)1/2 cBeer For batter, mix dry ingredients.
Beat egg with oil and molasses.
Add to dryingredients along with beer.
Stir lightly, just until blended.
Batter withbe slightly lumpy and somewhat thick.
Using about 2 TBS batter for eachgriddlecake, spoon batter onto hot and very lightly greased griddle.
Spreadwith back of spoon to 3 1/2 to 4 inches in diameter.
Cook until browned,turning once.
For syrup, combine ingredients in saucepan and boil forminutes.
Makes 2/3 cups.
Makes 20 griddlecakes, or 4-5 servings.
Ingredients
Directions
PILGRIM SYRUP1 cPacked brown sugar1 tb Butter (optional)1/2 cBeer For batter, mix dry ingredients.
Beat egg with oil and molasses.
Add to dryingredients along with beer.
Stir lightly, just until blended.
Batter withbe slightly lumpy and somewhat thick.
Using about 2 TBS batter for eachgriddlecake, spoon batter onto hot and very lightly greased griddle.
Spreadwith back of spoon to 3 1/2 to 4 inches in diameter.
Cook until browned,turning once.
For syrup, combine ingredients in saucepan and boil forminutes.
Makes 2/3 cups.
Makes 20 griddlecakes, or 4-5 servings.
