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Beer Griddle Cakes With Pilgrim Syrup

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“Here's a different spin on breakfast!”

Ingredients Nutrition


  1. For the griddle cakes: combine flour, baking powder, baking soda and salt in a large mixing bowl; make a well in the center; set aside.
  2. In a small bowl, whisk together egg, oil and molasses.
  3. Add to dry ingredients along with beer; stir lightly, just until blended; batter will be slightly lumpy and slightly thick.
  4. Heat greased griddle or skillet over medium heat or to 375°F; griddle is ready when a few drops of water bubble and skitter rapidly around.
  5. For each pancake, spoon about 2 tablespoons batter onto hot griddle and spread with back of spoon to 3 1/2 to 4-inches in diameter.
  6. Cook pancakes until puffed, bubbly and dry around edges.
  7. Turn and cook other sides until golden brown.
  8. For the Pilgrim Syrup: combine ingredients in small saucepan and bring to a boil; simmer, uncovered for 3 minutes.

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