Beer + Bacon + Pancakes

In honor of it being Friday, I’d like to tell you about an amazing weekend breakfast/brunch recipe. It combines some of the best things in life, beer, bacon, pancakes and maple syrup. Yes, they are beer and bacon pancakes. While hanging out over on my Pinterest account searching for inspiration I saw this image:

Being a lover of breakfast and more specifically pancakes, my mouth instinctively began to water and I had to find out where this image and more importantly this recipe came from. After clicking the image a few times, I was taken to the deliciously inspirational blog Crepes of Wrath. Needless to say, I had found my inspiration and whipped up a batch of these delicious pancakes for Eric and I last weekend.

My blog post, I’m sure will look very similar to hers, but this is her recipe and we loved it! I’ve also added Crepes of Wrath to my blogroll on the right hand side so you can easily click over and check out what she’s cooking up. I really enjoy her blog, thanks Sydney for the great reads and even better eats!

Here is my recount of making these awesome pancakes. The first thing you must do is make the bacon. Everyone prefers their bacon cooked a certain way, but I have found that the fastest way to prepare the most bacon well is in the oven. Heat up the oven to 400 degrees and line a rimmed baking sheet with foil. Top the foil with a rack and place the bacon directly onto the rack.

Place the rack in the preheated oven for 15-20 minutes; take it out when it is your preferred crispiness. Mine typically takes 15 minutes at the most.

Cool the bacon and then dice it up.

It’s time to make the batter. In a large bowl, whisk together the dry ingredients.

In a medium bowl mix together one bottle of beer and egg yolk and vegetable oil. Keep the egg white separate and whisk it until its frothy.

Whisk the egg white into the beer mixture. Make sure you choose a good beer, you will taste the flavor of it more than you expect. I choose  Leinenkugal’s Classic Amber,

Fold the wet ingredients into the dry and add all but about a tablespoon of the chopped bacon. Be careful not to over mix the batter, it will look thin and even a bit lumpy.

Cook the pancakes on a griddle pan heated over medium heat for a few minutes each side until golden brown.

To serve, top with a nice hunk of butter and some pure maple syrup, then sprinkle with the diced bacon pieces that were saved.

The combination of the salt and sweet with the additional of the hoppy beer is even better than you are thinking it is right now, in fact not only did I get the approval from Eric to make this dish again, he even said that these may have been the best pancakes I have ever made, and I make a lot of pancakes.

I hope you get the chance to enjoy a big and tasty breakfast this weekend!

Here is the recipe from the Crepes of Wrath blog:

Bacon n’ Beer Griddle Cakes
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 10 slices bacon, cooked until crisp and diced
  • 1¾ cup flour
  • ¼ cup granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 egg, whites and yolk separated
  • 1 12 oz. bottle nice beer
  • 1½ tablespoons vegetable or canola oil
  • syrup, for serving
Instructions
  1. Cook your bacon. You can either do it the traditional way in the pan, until crispy, or you can do it in the oven, which I find produces better results. First, pre-heat your oven to 375 degrees F. Simply line a baking sheet with foil, then place a cooling rack on top. Spray with non-stick spray, then lay the bacon over the cooling rack. Bake for 20-25 minutes, until it has reached your desired level of crispiness. Set aside to cool, then dice.
  2. Whisk together your flour, sugar, baking powder, and salt in a large bowl. In a medium sized bowl, whisk together the egg yolk, the beer, and the vegetable oil. In a small bowl, whisk the egg whites until foamy and add them to the beer mixture.
  3. Gently whisk the beer mixture into the flour mixture, until just combined. Fold in the diced bacon. Heat a large pan over medium-high, until hot. Grease your pan with either non-stick spray or butter. Scoop ¼ cup of batter for each pancake and cook for 2-3 minutes, until bubbling on one side. Flip the pancake and let cook until golden, pressing down slightly with your spatula on the top of the pancake.
  4. You can place your pancakes in a 200 degree F oven to keep warm while you cook the rest of the pancakes. Serve with a little butter and lots of syrup.

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