Yes, you can pair a beer with your breakfast, but what about adding it into the mix? Beer makes these pancakes fluffier and hops add a nice bitter counterpoint to the syrup and sugar you’ll pile on them.
Serves: 3–4
1 cup all-purpose flour
1 cup buckwheat flour
1 Tbs baking powder
½ teaspoon salt
1 Tbs sugar
1 cup (8 fl oz/237 ml) buttermilk
1 egg, whisked
½ cup (4 fl oz/118 ml) hoppy beer
2 Tbs spent grains
1 Tbs butter
Combine all-purpose flour, buckwheat flour, baking powder, salt, and sugar. Mix well.
In a separate mixing bowl, combine the buttermilk, egg, and beer. Mix well. Mix the wet ingredients into the dry ingredients. Gently fold the spent grains into the mixture until just incorporated.
Heat a griddle top or nonstick pan on medium heat. Add the butter and melt. Scoop a generous 1/3 cup of batter onto the hot griddle or pan and cook until the top begins to bubble, 2–3 minutes. Flip the griddle cake and cook for another minute.
To serve, top with more butter and maple or agave syrup.
Beer suggestions: Use a fresh quality pale ale or IPA with a hops profile you enjoy.