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!
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.
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.
Pour into an airtight, covered container and refrigerate at least 2-3 hours.
And now the pancakes!
Whisk all the dry ingredients together in a large bowl.
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.
Preheat a griddle or heavy skillet on medium-high. Spread the oil over the surface.
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.
Serve the pancakes buttered with a big scoop of the syrup and garnished with fresh fruit. Ah, Das Bier!
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