Alain Lefèvre’s Beer Pancakes
Alain Lefèvre’s Beer Pancakes
Rating: (1 rated)
  • 2 cups (500 ml) unbleached all-purpose flour
  • 2 tablespoons (30 ml) brown sugar
  • 2 teaspoons (10 ml) salt
  • 4 eggs, separated
  • 1 tablespoon (15 ml) peanut oil
  • 2 cups (500 ml) milk
  • 3/4 cup (180 ml) light beer
  • 1/4 cup (60 ml) rum
  • 1 teaspoon (5 ml) vanilla extract
  • Softened butter, for cooking
  • Preparation
  • In a bowl, combine the flour, sugar, and salt. Make a well in the flour. Add the egg yolks and oil and stir.
  • Gradually add the milk and beer, beating with an electric mixer until the batter is smooth. Stir in the rum. Set aside.
  • In another bowl, beat the egg whites with an electric mixer until semi-firm peaks form. Fold the egg whites into the batter and refrigerate for about 2 hours.
  • In a 23-cm (9-inch) skillet, lightly brushed with butter, cook the pancakes, one at a time, with about 125 ml (1/2 cup) of batter for each, browning on each side. Place the pancakes on a warm plate as you go.
  • Description
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