Recipe for pancake batter with blonde beer
Material
- 2 eggs
- 20 g of sugar
- 1 pinch of salt
- 1 tsp vanilla extract
- 15 cl of blonde beer
- 150g of wheat flour
- vegetable oil (for greasing the pan)
- Mix the eggs with the sugar and salt. Add the vanilla extract and beer and mix.
- Gradually incorporate the flour. Cover the bowl with cling film and refrigerate for 30 minutes.
- Heat the pan and then grease the bottom with a paper towel soaked in vegetable oil. Pour in half a ladle of batter and spread it evenly by lifting the pan.
- Flip the crepe when the batter starts to pull away from the edges using a spatula, or by tossing the crepe! Let the crepe cook on the other side and repeat!
- It's ready! All you have to do now is top your crepes with jam, sugar, or spread!;-)
1 whisk
cling film
1 pan
1 spatula
Why use beer in pancake batter?
Beer adds lightness and softness to the pancakes, while replacing milk for a lactose-free version.
Can other types of beer be used for this recipe?
Yes, you can experiment with different beers, but pale ale is recommended for a balanced taste.
How long can pancake batter be kept in the refrigerator?
Pancake batter can be kept in the refrigerator for up to 48 hours, but it is best to use it quickly for a better texture.
What are the best side dishes for these beer pancakes?
These crepes go well with sweet toppings like jam, sugar, or spread, but you can also try savory toppings.
Is this recipe suitable for people with gluten allergies?
No, this recipe contains wheat flour, but you can modify it by using gluten-free flours for a suitable version.
Carbohydrates: 13.2g
Lipids: 2.2g
Gras sat.: 0.4g
Protein: 3g
Fiber: 0.6g
Sucre: 3.1g
ProPoints: 2
SmartPoints: 3
Nutritional information per serving (44g)
Questions
Thank you for your feedback! :)
Hello, no, beer replaces milk here for lighter crepes!
