Beer-Pancakes-and-How-to-Make-Super-Fluffy-Pancakes-3Who doesn’t love a good brunch? You can never go wrong with breakfast food. Ever. However, booze filled brunches are usually on the higher price end, so instead of going out and spending your entire pay check today, stay in and experiment with these boozy beer pancakes:

Buttermilk Beer Pancakes:

• 2 eggs, divided
• ½ tsp cream of tartar
• ½ cup beer (wheat beer, pale ale, brown ale work best)
• ¼ cup buttermilk (or heavy cream)
• 1 tsp vanilla extract
• 1 cup flour
• 2 tbs sugar
• 1 tsp baking powder
• ½ tsp baking soda
• 3 tbs butter

Set out a stand mixer (or a bowl and a hand mixer), a small bowl and a large bowl. Separate the eggs, putting the whites in the stand mixer and the yolks in the small bowl. Add the cream of tartar to the egg whites and beat on high until stiff peaks form, about 5 minutes. Add the beer, buttermilk, and vanilla to the egg yolks, beat until well combined. In the large bowl stir together the flour, sugar, baking powder and baking soda. Add the yolk mixture to the dry ingredients and stir until combined. Then, fold the egg whites into the pancake batter. Add the butter to a preheated griddle (preheated to 350) or large skillet over medium high heat, push around until melted. About ¼ cup at a time, pour the pancake batter on the preheated surface. Let it cook until bubbles form in the center, flip and allow to cook until golden brown on the underside. Then serve and eat up.

Recipe & Pic