Oktoberfest is a 16 to 18 day festival that runs from mid-September until the end or into early October. It was originally a horse race to honor of the marriage of King Ludwig I to Princess Therese in 1810. It became an annual event that has since evolved to a party all around the world and centers around drinking beer.
So in honor of this hoppy holiday, I created this loose syrup that give pancakes a sweetness that only comes from a good dark beer. But don't worry, the alcohol cooks out!
- 4 12-oz bottles malty dark beer (I used a Peanut Butter Chocolate Milk stout)
- 6 Tablespoons sugar
- 1 Tablespoon butter
- 2 cups all-purpose flour (you can substitute 1/4 cup of the flour with buckwheat flour - tasty!)
- 2 Tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 2 cups milk
- 2-3 Tablespoons olive oil
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Start by making the syrup. Pour the beer in a saucepan and simmer on low. Stir in the sugar and continue to cook until it's dissolved.
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Continue cooking on low, stirring often, until it has reduced by half. Slowly stir in the butter and continue cooking until the butter is melted and thoroughly incorporated.
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Pour into an airtight, covered container and refrigerate at least 2-3 hours.
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And now the pancakes!
Whisk all the dry ingredients together in a large bowl.
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Beat the egg and milk together until well blended. Make a hole in the center of the flour mix and slowly pour in the milk egg, stirring constantly with a whisk. Continue stirring until it is fully mixed and a smooth batter is formed.
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Preheat a griddle or heavy skillet on medium-high. Spread the oil over the surface.
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Pour the batter by 1/8th cups onto the griddle surface. Allow to cook until air bubbles start to form. Flip and cook another minute or two. Move to a heated plate and continue until all the batter is used.
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Serve the pancakes buttered with a big scoop of the syrup and garnished with fresh fruit. Ah, Das Bier!
© Copyright 2019 The Lazy Gastronome