Please tell me you haven’t gone on some crazy New Year’s diet. I mean, I support you in your goals and stuff. But… That would render this post useless, unless you’re on the crazy “delicious pancakes with beer in them, topped off with seasonal citrus, more beer, and rich, dark maple syrup” diet.
In which case, –I got something for ya.
I suspect there are two ways to go about beer pancakes/waffles: the “extra fluff” way and the “lots of flavor” way. This is the latter. With the former, you just substitute some or all of your liquid ingredient with beer and carry on–the carbonation gives it a bit more lift, a bit more lightness, with just a hint of beer taste. That’s delightful.
In this (equally delightful) case though, we take a preliminary step and reduce the beer first. It’s darker, thicker, more flavorful–but you lose the carbonation. I don’t mind much, though–that’s what baking powder is there to do, anyhow.
While we’re at it, we take the rest of our reduced beer and boil it down further with some maple syrup, then toss grapefruit in there. Because, you know. Pancakes don’t like to be naked. Pancakes are notorious .
Sometimes I choose beer based solely on the weirdness of the label. Prison watch tower? YES.
The beer might want to boil over when you’re going about your reduction business. Keep that under control like the smart, capable human you are, obviously. For me, that means periodically removing it from the heat and letting it simmer down for a bit before putting it back. Or you can just keep the heat low enough–as long as you get the mixture down to about one cup.
Oh, and look at that: 12 ounces of beer became 8 ounces of beer. We’re using 6 of that 8 for the pancakes, 2 for the topping. If you’re into math. If you’re not, feel free to think of this as “one cup, and the rest,” which is also my preferred way of looking at these things.
As far as the topping, one note! A smart thing to do when segmenting citrus is reserving the juice–I’m sure you know this already. In this case, the juice is going straight into the porter-maple topping mixture… Which is now your porter-maple-grapefruit mixture.
The rest is business as usual: mix, plop, flip.
I really hope there are leisurely, post-holicraze weekends in your winter future.
I also hope there’s room for pancakes in there.
Happy 2014, dear lovenuggets! I’m feeling pretty good about it, and hope you are too.
- 1 12-oz bottle of porter (divided use)
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- Pinch of salt
- 1/4 cup milk
- 2 tablespoons unsalted butter, melted and cooled
- 1 large egg
- Vegetable oil for the skillet/griddle
- 2 large grapefruit, supremed (reserve the juice)
- 1/2 cup maple syrup
- Bring the porter to a simmer over medium heat, reduce heat to low and simmer, watching carefully to make sure it doesn't boil over, until reduced to about 1 cup. Set aside to cool.
- Preheat oven to 200 degrees and put a baking sheet in there if you want to keep the pancakes warm as you cook.
- Meanwhile, whisk together flour, brown sugar, baking powder, and salt and set aside. In a separate bowl, whisk together 3/4 cup of the porter reduction with the milk, butter, and egg. (Make sure the porter isn't too hot and whisk it in slowly to avoid cooking the egg.) Add the dry ingredients to the milk mixture and stir until just incorporated.
- Heat up a skillet or griddle over medium heat and brush lightly with the vegetable oil. Spoon batter by 1/4-cupfuls into the skillet and cook until golden brown on the bottom and bubbles appear at the top and a few have burst–1 to 2 minutes. Flip and cook until browned on the bottom, another 1-2 minutes. Continue, keeping warm in the preheated oven if you’d like, until batter is gone.
- To make the topping, combine the rest of the porter reduction (should be about 1/4 cup) with the maple syrup and reserved grapefruit juice in a small saucepan and bring to a simmer. Simmer on low heat until thickened and reduced to about 1/2 cup. Carefully toss in the grapefruit segments and stir to coat.