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)
1. Mix flour, baking soda and baking powder; set aside.
2. Add the beer to the flour mixture and use a whisk to mix well.
3. 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
1. Mix the soymilk powder into the water.
2. Add tapioca powder into the soymilk and mix well.
3. In a small saucepan, stir the mixture until it starts to thicken, cook on medium heat for about 4-5 minutes.
4. Add brown sugar until it dissolves into the liquid.
5. Turn down the heat to the lowest, add brown rice syrup, stir to mix really well.
6. Turn off the heat, add vanilla extract. Set aside for 10 minutes until it cools. Ready to serve!