The Tailgater's Handbook Recipe for Beer Pancakes
Beer pancakes were shown to me by Illini Fan Harvey Young, as a great last minute tailgate treat for those early games. They are simple, fast cooking and tasty. The nicest part is that they can be prepared completely, right at the tailgate.
Ingredients (Printable Version)
1 pkg. of complete (just add water) pancake mix
2 12 oz bottles of beer
Sour Cream
Butter
Cooking Spray
Preparation
Add two cups of your mix to a large plastic bottle or bowl for mixing. Add one bottle of beer. If using a mixing bottle, just shake until mix is properly blended. Once the beer and powder are mixed, check the batter for thickness. These pancakes are to be thiner than regular cakes so add more beer from the second bottle until you are satisfied. Place the batter next to your grill stove. Spay a nonstick griddle and then place it on a burner. When the griddle gets hot, test it by dropping a little water on it (don't use the beer). If the water dances, the surface is hot enough. Pour your mix in small portions onto the griddle and turn cakes before they burn. When they have a lot of bubbles, they are probably ready to flip. They cook fast so be careful not to burn them. As the cakes come off the grill, serve them immediately. Drink the rest of the beer while you cook the cakes. (makes 12)
Serve the cakes with Johnsonville breakfast sausage, and top with butter and sour cream.
