PANCAKES

Without a doubt, every family has its own recipe. Going hearty or sweet? Served with sour cream and jam, rice malt or maple syrup, fresh strawberries, cinnamon, and roasted hazelnuts. And how about sauerkraut, kimchi or other pickles, beans & veggies, or pesto? Simply, topped and filled with anything you wish. 

So, while exploring the beauty of Antwerp, we got this delicious treat at our friend's place, Simone's Kitchen. (...plan your trip to drop by, as we recommend staying in this wonderful B&B, which offers a home atmosphere and a delicious plant-based menu.)

It was during the Sunday morning brunch when something familiar tickled my taste buds.
Is it? Yum, the pancakes, and they are made with beer! Ha, ha...

Inspired by Simone Parris, check out this delicious Beer Pancakes recipe.


For 9 big pancakes, you will need:
1 cup = 250ml

2,5 cups spelt flour
0,5 cup buckwheat flour
2 cups beer, cold
2 cups of spring water, sparkling or chilled
1/2 teaspoon of white sea salt *
2 tablespoons of corn starch or arrowroot *
1 teaspoon baking powder
cold-pressed sunflower oil * or sesame oil *
topping to your liking: our favourite is the apple-pear jam* concentrate, sooo yummy

* Tampopo Foods product


Step by step:

1. In a large bowl, mix both flours. Make a well in the centre, and pour in 2 cups of beer and 1 cup of water. Mix until smooth. Cover the batter with a wet cloth to prevent it from drying, and let it ferment overnight. 

Forgot to make these preparations the evening before?
No worries. Just make the mixture now and start to make the pancakes right away.

2. The following day, dilute the corn starch and baking powder in 1 cup of water. Add to the batter. Also, add the salt and 1 tablespoon of oil. Mix well again. Check the thickness of the pancake mix consistency by adding a little more flour, if necessary.

3. Heat the skillet or a heavy cast-iron frying pan over a medium-high flame. 
This step is essential. The frying pan needs to be well-heated. Otherwise, your pancakes will keep sticking to it, tear, and you will need to scrub the pan clean repeatedly. You probably know the story... 
You may check the heat by sprinkling a few drops of water on the pan. The droplets should jump and evaporate quickly.

4. Lightly oil the pan, and pour in 1/2 cup of the batter for each pancake. You may cover the pancake with a lid and bake-steam until they are light golden brown on both sides, and serve warm.


Tips:
The choice of your favourite pancake topping is entirely up to you.
Our other tip, besides apple-pear jam concentrate, is maple syrup *, oat syrup caramel *, or rice and sprouted barley malt *.
If you're an early bird or love to surprise your loved one, make the pancakes ahead; keep them warm in the oven or covered under a thick blanket.
We also love to take them as a snack when going outdoors; they are delicious just on their own. 
They are excellent on their own in your lunchbox, as a savoury wrap, or as a side dish with your soup.

Is using beer not to your liking?
Just take spring water instead.

Alternatively, you can also add a spoonful of chia seeds, sesame seeds *, currants, or thinly sliced or grated fresh apple to the batter.
Play your heart out.


Tuck in, girls & boys!


P.S.
Let us know which one is your favourite!



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