Beer Griddlecakes with Pilgrim Syrup

Beer in pancake batter does something magical. The carbonation creates extra lift (lighter, fluffier cakes), the malt adds a bready, slightly bitter depth, and the yeast-fermented sugars bring a complexity you can’t get from buttermilk.

A tablespoon of molasses in the batter is the detail that ties the beer flavor to the breakfast table. It darkens the griddlecakes to a warm golden brown and adds a hint of the same roasty sweetness you’d find in a porter or stout.

The batter should stay lumpy. Stir just until the dry ingredients are wet. Overmixed pancake batter develops gluten, and gluten means tough, rubbery cakes instead of tender ones. Spread each tablespoon of thick batter with the back of a spoon since it won’t flow on its own.

The Pilgrim Syrup is the real star. Brown sugar and beer boiled together reduce into a thick, amber syrup with deep caramel flavor and a subtle malty finish. It’s richer and more interesting than maple syrup, and it complements the beer in the pancakes.

Kitchen Tips

• Use a lager or pale ale for a milder flavor. Dark beers make a more bitter pancake, which some people love and others don’t.
• Let the batter rest for 5 minutes after mixing. The beer bubbles settle slightly and the batter thickens to a more consistent pour.
• Cook on a very lightly greased griddle over medium heat. Too hot and the outside burns before the inside sets.
• Boil the syrup until it coats the back of a spoon. Too thin and it runs off the pancakes; too thick and it turns into candy.

Variations

• Use a stout or porter for darker, more intensely flavored griddlecakes.
• Add a teaspoon of cinnamon to the dry ingredients for a spiced version.
• Top with crispy bacon and a pat of butter alongside the Pilgrim Syrup.