Beer isn't just good for savoury batters - it is
also delicious in pancake batter. The addition of
lemon zest and the citrus notes of Stinger Ale
make this pancake stack irresistible! Serve with
golden syrup for added indulgence. Serves 4
Method:
Beat the eggs in a bowl using an electric whisk
until frothy. Add all the remaining ingredients
and continue to beat until the mixture is smooth.
Heat a griddle or large, non-stick frying pan over
a high heat and lightly grease the pan with oil or
butter. Pour a serving spoon of batter onto the
griddle (the mixture may be quite thick so you
will need to spread it a bit with the back of the
spoon). Cook until the surface is covered with
tiny bubbles, the batter is set, and the bottom is
browned (this takes around two minutes). Flip the
pancake over and continue to cook until the other
side is brown. Transfer to a plate, and repeat with
the rest of the mix. Serve warm with golden
syrup and butter. Makes around 8 pancakes.
Ingredients:
2 eggs
200g plain flour
2 tbsp granulated sugar
2 tsp baking powder
1 tsp bicarbonate of soda
1 tsp salt
284 ml buttermilk
2 tbsp butter melted
grated rind of 1 lemon
2 tbsp River Cottage Stinger Ale
| Energy |
Protein |
Carbohydrate |
Fat |
Fibre |
Sodium |
| KJ |
Kcal |
g |
g |
g |
g |
g |
| 6341 |
1510 |
49 |
215 |
55 |
6.4 |
4.3 |
| Figures are for the total recipe / not per serving |
Recipe provided by:
Pamphill Farm Shop
Pamphill
Wimbourne, Dorset
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