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Cooking with Beer: Beer and Bacon Pancakes

Posted Feb 26 2012 2:09pm

What a beautiful day here in St. Louis! The sun is shining and 60+ degrees means the doors and windows are wide open and fresh air is streaming through the house. The one downside is that the sun likes to show every crevice that needs cleaning but hey, it’s totally worth it for some fresh air.

We didn’t do much this weekend, due to a work trip on Matt’s part and a jam-packed upcoming schedule. I did manage to cook a few interesting recipes, including bacon chili meant for a friend’s chili cook-off that I wasn’t able to attend (though a fellow food blogger won!), sriracha white bean dip, cauliflower and cheddar soup, and the below recipe.

cookingwbeer

Sidenote: from now on, the above photo will represent any recipe that includes my favorite libation – beer! I’m really interested in cooking more with hoppy goodness, so look for this photo to represent those recipes.

In the meantime. click on the photo in the right-hand column to find previous recipes made with beer!

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I do have a beer recipe for you right now, one you would never have thought of without Pinterest or someone like me to experiment for you.

bacon + beer pancakes

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These aren’t your normal pancakes…they include beer, and bacon, and combined with butter and maple syrup, are the “manned-up” version of your everyday Sunday pancake!

I used the from-scratch version of this Betty Crocker recipe and Martha’s pancake method (my fav) to create these fluffy, smoky rounds.

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Beer and Bacon Pancakes

by Every Little Thing

Keywords: saute fry breakfast American

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Ingredients (serves 2-4)

Instructions

First step involves cooking the bacon. You can either cook as whole strips, or dice before cooking. After crispy, you'll want them in small, crispy pieces. Cook the bacon, either whole or diced, over medium-high heat until crispy, then set aside on paper towel to drain. Remove all but about a tablespoon of bacon grease from skillet.

Melt the two tablespoons of butter, then whisk with the beer and egg. In another bowl, combine flour, baking powder, sugar, and salt, then slowly add the wet ingredients and stir until just combined (it's OK to have a few small lumps).

Heat the skillet you cooked your bacon in over medium-high heat, then pour about 1/2 cup worth of batter in the center. Let cook for about 4-5 minutes, until edges look dry and batter has bubbled. Flip quickly and cook until other side is brown, about 3-4 more minutes. Try to only flip once - the more you flip, the tougher the pancake.

Continue until finished with batter, then top with butter and maple syrup!

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Please know that pancakes are so much better from scratch than a mix, and really not that much more time or labor intensive. The method for these “man-cakes” are just as easy.

Start by cooking bacon, then crumbling (or dicing before cooking). Then combine wet ingredients (typically egg, butter, and milk but in this case, egg, butter, and beer) in one bowl, and dry in another (flour, sugar, baking powder, and salt). Cook pancakes as normal, in a small amount of the leftover bacon grease. Top with maple syrup (no Jemima here – the real stuff!) and enjoy the fluffy yet hearty breakfast!

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Question: What are your favorite pancake toppings and mix-ins?

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