LIGHT BEER PANCAKES.
|2 Cups of sifted self raising flour.||0 grams||0 oz||NaN%|
|1/2 Cup sugar||0 grams||0 oz||NaN%|
|2 Cups of light beer at room temperature||0 grams||0 oz||NaN%|
|1/4 Cup of melted butter||0 grams||0 oz||NaN%|
|2 Large eggs||0 grams||0 oz||NaN%|
|pinch salt.||0 grams||0 oz||NaN%|
- Total Flour Weight:
- 0 grams
Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been automatically converted to other measures.
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.