STOUT BEER PANCAKE WITH BROWN RICE CARAMEL SYRUP
January 29th, 2018 | 2 minutes to read
This stout beer pancake, dark with multiple holes, came from a failed tasting experiment.
It started with one of my friends saying I have a “baby’s” taste when it comes to drinks. What he meant was that, I am still at the stage of loving natural sweet fruit juices, and have never learned to appreciate wines, cocktails or even a beer. Well, from my own experience, it can be a bit unfortunate, as in most social occasions, people drink alcohol, while I have to see if they offer Shirley Temple, or orange juice; however, on the other hand, it is fortunate, as I never have the problem of having a bad hangover. 😛
Nevertheless, when he mentioned I should try the best of the beer - stout, I did challenge myself to give a try. Quite to my dismay, despite the attractive deep roasted aroma of malt syrup, the beer itself was bitter and not liked by my “baby” tongue. >.< Not wanting to waste anything, I decided to make this stout beer pancake. In this way, I could still enjoy the aroma but balance the bitterness with a caramel syrup. ^O^
Kitchen Gadgets: Frying Pan (preferably stainless steel)
- 1 cup whole wheat flour
- ½ tsp baking soda
- 1 tsp baking powder
- 1 cup stout beer
- 2 tsp olive oil (1/2 tsp for each pancake)
- Mix flour, baking soda and baking powder; set aside.
- Add the beer to the flour mixture and use a whisk to mix well.
- Heat the frying pan for 1-2 minutes, turn down to lowest heat, then add ½ tsp oil, turning the pan around to let the oil coat it. Add ¼ cup of the batter for one large pancake. Fry until the edge appears golden and crispy (about 3 minutes) then flip and continue to fry for 2 minutes or until it’s done. I estimate that it takes about 3-5 minutes per side, depending on the heat of your stove.
Brown Rice Caramel Syrup
Kitchen Gadgets: Saucepan
Makes one cup
- ½ cup soymilk powder
- ½ cup water
- 1 tbsp tapioca powder
- ¼ cup brown sugar
- ½ brown rice syrup
- 1 tsp vanilla extract
- Mix the soymilk powder into the water.
- Add tapioca powder into the soymilk and mix well.
- In a small saucepan, stir the mixture until it starts to thicken, cook on medium heat for about 4-5 minutes.
- Add brown sugar until it dissolves into the liquid.
- Turn down the heat to the lowest, add brown rice syrup, stir to mix really well.
- Turn off the heat, add vanilla extract. Set aside for 10 minutes until it cools. Ready to serve!