Title: Beer Griddlecakes with Pilgrim Syrup
Categories: Breakfast
Yield: 4 Servings
| BATTER |
| 1 3/4 | c | All-purpose flour |
| 1 1/2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | | Egg |
| 3 | tb | Oil |
| 1 | tb | Molasses |
| 1 | | Bottle beer |
| PILGRIM SYRUP |
| 1 | c | Packed brown sugar |
| 1/2 | c | Beer |
| 1 | tb | Butter (optional) |
For batter, mix dry ingredients. Beat egg with oil and molasses. Add to dry
ingredients along with beer. Stir lightly, just until blended. Batter with
be slightly lumpy and somewhat thick. Using about 2 TBS batter for each
griddlecake, spoon batter onto hot and very lightly greased griddle. Spread
with back of spoon to 3 1/2 to 4 inches in diameter. Cook until browned,
turning once. For syrup, combine ingredients in saucepan and boil for
minutes. Makes 2/3 cups. Makes 20 griddlecakes, or 4-5 servings.