“Beer for Breakfast” – Kentucky Ale Batter Pancakes Recipe

Kentucky Ale Pancake

Procedure:
Yields 1 gallon of batter, feeds 8 men

In a large – 3 gallon mixing bowl, mix the following in this order:

Wet Ingredients:
6 eggs, beat eggs until smooth like you are making custard
½ cup oil (peanut, corn, or other vegetable oil)
2 cups whole milk
2 bottles KY Ale – leave opened overnight or for a few hours if possible to allow it to go flat.
Stir the wet ingredients up before the dry ingredients are added.

Dry Ingredients:
5 cups flour (about ½ a bag)
6 Tbsp sugar
1 Tbsp salt
3 tsp baking powder

Mix thoroughly with large whisk until no clumps are left and smooth batter is what you see.
Pour batter into a gallon pitcher and refrigerate / keep cool until you make your pancakes.

Cooking the KY Ale Batter Pancakes
Pour batter on Teflon griddle or oiled skillet at approximately 375 – 400 degrees.
Flip when the edges of your pancake turn a darker shade of the batter and when the bubbles slow down on the top. Cook until the other side is light brown. These are very light and do not necessarily need to “darken” like traditional pancakes.

Serve with peanut butter, butter, syrup, 3-4 lbs of bacon, 2 gallons (each) cold milk & OJ.

About kentuckyale

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