The very next Thursday I made them. We've found that Shannon seems to do better with his drum lessons on Thursday evenings (or at least he did once) if he's eaten breakfast food for dinner. So, a new family tradition has been born.
~The batter in one of my favorite vintage Pyrex bowls, and 3 pancakes cooking in my cast-iron skillet - ahh, life is good~
Here is the recipe, based on a Buttermilk Pancake recipe from my Grandmother's Better Homes & Garden's New Cookbook, 8th Edition (1968, I believe).
1 1/4 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
1/2 teaspoon salt
1 beaten egg
1 cup beer - warmed (or else it will cause the butter to congeal)
2 tablespoons butter, melted
~Sift together the dry ingredients. Combine the egg, beer, and butter; add to the dry ingredients just till flour is moistened. (Batter will be lumpy)
~Bake on a hot griddle or skillet. Makes about 12 dollar-size or eight 4-inch pancakes. I always double the recipe.
~The VERY delicious result!! These babies didn't last long on the plate!~
Oh my, these were GOOD!! For the beer I used some of our Ruby's Deep Winter Stout, hence the pancakes darker color. I also believe in letting my pancakes brown a little bit on each side. Call it an Anti-IHOP & Denny's thing. (IHOP & Denny's suck by the way!!)
For those who may be worried about beer in food that is being served to kids, fear not. The alcohol cooks out of them, leaving only the flavor of the beer itself. If you're still worried that the time on the skillet isn't long enough to cook any alcohol out, put the pancakes on a plate and set them in your oven. Turn the oven to low bake and let them bake for 5-10 minutes. They'll still be delicious (my mother has always kept food warm like this till dinner was ready) and you can definitely rest assured.
For different flavors, try different beers. Bailie (& Kevin) used Sam Adam's Coastal Wheat with a touch of brown sugar to help sweeten it. Experiment and enjoy. You will seriously put IHOP to shame!!