Mix flour, sugar, and salt together in a bowl until well combined.
Beat eggs, then add melted butter and beat again briefly, add beer and stir until mixed in.
Add liquid ingredients to the dry ingredients. Using a whisk, mix together until lumps are gone, DON'T mix until smooth, overmixing makes tough pancakes.
Heat heavy based fry pan on low heat, too hot and you will burn them. When hot, grease with an oil dampened piece of kitchen paper.
Pour in batter until you get about an 8cm circle. When the bubbles rise and burst and the hole doesn't fill in again, turn them. Just make sure they are lightly browned before you turn them.


I fold in some beaten eggwhite into the batter to puff them up. What's the purpose of resting the batter in the fridge for a couple of hours?

Beer does make excellent and light batters.
Yep, and there's always some left over from the recipe.


Sort of a grown up version of licking the bowl.


Lucky them.

Was just ribbing you, Bill. Beer does make excellent and light batters.

TP, the alcohol cooks out.

Thankyou Bill, and TP for the recipes. I do want to make some pancakes, probably on Sunday, when most of my family is present.


Bill & Beer go together!

In case, Maedi, you want something's 2 of Dan Lepard's recipes from The Cooks Book.
Thin Pancakes[/b] Makes 12

125g plain flour
2 large eggs
20g (1T) vanilla sugar (optional)
pinch of fine sea salt
250g cold milk
40g (2T) melted butter

Mix 'em all up, cover and rest in the fridge for 2 hrs.

Maedi, you're still growing, are you not? I think this one's more up your alley.
Thick Pancakes[/b] Makes 12 big ones

150g milk
2 large eggs plus 1 egg white
40g (2T) melted butter
1T golden syrup
1T caster sugar
200g plain flour
2 teaspoon baking powder

Combine all, cover the bowl and leave to rest 2 hrs to overnight in the fridge.