Beer-nana Pancakes

 

For a spin on pancakes, try using beer!  The banana and a mild beer pair perfectly together.  You may need to add a bit more flour to the mix if the bananas are too ripe but this is a dairy free recipe and quite easy to make if you have a cast iron griddle or pan for the BBQ or camp fire.  Top these bad boys off with fresh seasonal fruit or a local maple syrup.  Keep in mind initially the batter may seem a bit bitter from the beer but it all comes together by the end of the cooking time.  It is the breakfast of the long weekend champions!

 

1 C all-purpose flour (use chickpea flour or almond flour as well)

1 Tbsp honey

2 tsp baking powder

1/4 tsp salt

1/4 tsp cinnamon

1/8 tsp nutmeg

1 egg, beaten

1 C Belgium beer (I used Stack’s La Cloche)

2 Tbsp melted butter (or a vegetable oil)

2 very ripe bananas (mashed)

 

Heat a lightly buttered griddle or frying pan over medium high heat.

Combine all of the dry ingredients on a bowl.

In a separate bowl, mix together egg, honey, beer, butter (or vegetable oil) and bananas.

Fold the dry ingredients into the wet ingredients. Batter will be slightly lumpy, but that is completely fine…do not stress over it.

Pour or scoop the batter onto the griddle, using approximately 1/4 C for each pancake.

Cook, flip, and cook again until pancakes are golden brown on both sides.

 

 

 

 

The perfect end to a meal is a delicious sweet treat made with beer.  This can be made on a BBQ if you regulate the temperature and keep the brownies off of direct heat or baked in the oven.  When you add the smoked peanut butter frosting it truly elevates this desert to a whole new height!

 

Stout Brownies with Smoked Peanut Butter Frosting

 

2 oz dark chocolate

2 oz semi-sweet chocolate

2/3 C unsalted butter

1/3 C cocoa powder

3 large eggs beaten

1 C sugar

1/2 C all-purpose flour

1 Tsp cornstarch

Pinch of salt

1/3 C stout/dark beer (I used Lake of Bays Mocha Porter)

1/2 C Skor bits

1/2 C semi-sweet chocolate chips

 

Pre-heat oven to 325F

Grease a 12-in cake pan

Using a double boiler over medium heat (when the water is simmering) melt the chocolate and mix in cocoa powder.  Let cool.

In a separate bowl beat eggs and sugar until thick and fluffy.

In a 3rd bowl, sift together all the dry ingredients.

Fold in melted chocolate until well mixed.  Add beer, Skor bits and chocolate chips (yes you could add nuts if you would like).

Pour into cake pan and bake 20-40 minutes.  The middle should be cooked but slightly loose to ensure a moist brownie,  (check it with a tooth pick…should come out clean)

 

Smoked Peanut Butter Frosting

 

Using a smoker or smoke box, infuse 1 brick of cream cheese with a light smoke (20 minutes)

Mix in peanut butter and icing sugar.  Whip until fluffy.

Top brownie when you are ready to serve..