I have been working on what I believe is a really great idea (beer cream shrovetide buns with lemon salted almond sprinkles on the frosting), so I had a little beer leftover from the cream. Growing up my dad always added a little dunkel beer to the crepe batter. It gives the pancakes this lovely caramelly sweetness that to me still is quintessentially pancakey, if that makes any sense. I have never made pancakes with any kind of pale beer, but I thought it would be similar to using buttermilk where you also get a pronounced tartness.
It ended up working better than I could have imagined. The beer I used is a !!PA from the Danish craft brewery To Øl, that packs a real citrus punch but also has those honeyed caramel notes I want in my pancakes.
I had some of last summer's strawberries from my sister in law's garden in the freezer, that I wanted to use. I love roasting fruit to bring out their sweetness and concentrate the flavour, and this time I added a little lemon juice and earl grey tea leaves for some earthy, floral bitterness. A dollop of greek yoghurt brought creaminess and mint leaves just rounded everything off wonderfully.
I have so many plans for these strawberries on other things. Ice cream, tarts, with a creme brûlée or panna cotta or maybe even in a breakfast pastry!
I have a feeling these pancakes will be a recurring thing, too. With salted maple syrup and blueberries or fresh mango and coconut cream.. I almost can't wait!
IPA Beer Pancakes
Serves 4, 2 if you are very hungry (1 if you are hungover)
150g all-purpose flour
2 Tbsp. sugar
1 tsp. baking powder
½ tsp. baking soda
¾ tsp. salt
100ml !!PA or similar fruity, citrusy IPA
1 large egg
1 Tbsp. melted butter
Butter or vegetable oil for frying
Whisk together the flour, sugar, baking powder, baking soda and salt in a bowl. In a separate bowl whisk together the milk, beer and egg and pour into the flour mixture with the butter. Whisk everything together until all ingredients are incorporated, but don’t overwork the batter. It is fine if there are some lumps left. Refrigerate the batter for 30 minutes.
Meanwhile prepare the earl grey roasted strawberries.
When the batter has rested, heat a large skillet over medium heat. Add 2 tsp. fat to the pan and ladle about 60-75ml batter per pancake into the skillet. After 2-3 minutes, when the surface starts bubbling and the bottom is golden brown, flip the pancakes and cook for another minute or 2 until the other side is golden brown and the pancakes are cooked through. Keep pancakes warm either on a wire rack in a 140C warm oven or on a plate covered with a piece of tin foil.
Serve with roasted strawberries, a dollop of Greek yoghurt and fresh mint.
Earl Grey roasted strawberries
450g strawberries, frozen is fine
4 Tbsp. sugar
1 tsp. lemon juice
1 tsp. Earl Grey tea leaves
Pinch of salt
If you are using fresh strawberries, first was the strawberries and slice of the leafy top. Toss the berries with sugar, lemon juice, tea leaves and salt. Transfer to a baking dish and bake at 180C for 30-35 minutes.
Using a slotted spoon, remove the strawberries to a bowl and strain the strawberry juice into a saucepan. Reduce the strawberry juice to the consistency of maple syrup. Transfer to a jug and set aside.