Beer Griddle Cakes with Pilgrim Syrup
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The syrup for these intriguing griddlecakes dates back to colonial times.
INGREDIENTS
BATTER
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
3 tablespoons oil
1 tablespoon molasses
1 can or bottle (12-ounces) beerPILGRIM SYRUP
1 cup packed brown sugar
1/2 cup beer
1 tablespoon butter, optionalFOR BATTER - Mix flour, baking powder, baking soda, and salt.
Beat egg with oil and molasses. Add to dry ingredients along with beer. Stir lightly, just until blended. Batter will be slightly lumpy and somewhat thick.
Using about 2 tablespoons batter for each griddlecake, spoon batter onto hot and very lightly greased griddle. Spread with back of spoon to 3-1/2 to 4 inches in diameter. Cook until browned, turning once.
FOR SYRUP - Combine ingredients in a saucepan. Boil about 2 minutes.
(Makes 2/3 cup syrup)Makes about 20 griddlecakes