Hefeweizen Pancakes

by George de Piro 

No, my taste buds haven’t gone funny.  Using fresh Hefeweizen (Bavarian-style wheat beer) in place of the liquid in any pancake recipe yields a delicious product.  The low hop bitterness of Hefeweizen makes it perfect for cooking, and the fruity and spicy notes in the beer lend a wonderful dimension to the pancakes.  The following recipe is a simple one, well worth trying: 

1 ½ cups all-purpose flour

1 teaspoon salt

3 tablespoons sugar (minimally refined sugar, like sucanat, is best)

1 ¾ teaspoons double-acting baking powder

 Place the above ingredients in a bowl.  In another bowl combine:

 2 slightly beaten eggs

3 tablespoons melted butter

1-1 ¼ cups of fresh Hefeweizen

 Mix the liquid ingredients quickly into the dry, being careful not to overmix (some lumps are desirable).  If you have time, allow the batter to rest chilled for several hours prior to cooking in an ungreased pan over medium heat.  Flip the pancakes when the bubbles start to break the surface, then watch them very closely while cooking side two (it will cook faster than the first).  Serve at once with real maple syrup.

 

Let me know if you try this out!

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