Recipe for pancakes with beer and cardamom
Yum, thin and simultaneously crispy and soft pancakes…. Perfect for winter vacation coziness!
These pancakes are made with beer – supposedly, this makes it possible to create both thinner and crispier pancakes… Whether it made a difference, I’m not sure, but these pancakes definitely taste delightful and are perfect in consistency. They don’t taste like beer at all, but sweet, soft, and with a hint of cardamom… the kids devoured them with pleasure!
I used dark beer in these pancakes, as it occasionally happens that I open one but rarely finish it. So you can just use the leftovers here. But if you have a light beer on hand instead, you can easily use that.
You can choose to put the butter directly into the batter – this should make the pancakes easily release from the pan if you have a good one. But you can also choose to put the butter directly on the pan, whichever you prefer.
Pancakes with beer and cardamom
Ingredients
- 3 pcs. Egg
- 12.5 gram Sugar
- 1 pinch Salt
- 2 gram Cardamom
- 300 gram Milk
- 100 gram Beer
- 250 gram Wheat Flour
- 25 gram Melted butter
Instructions
- Put all ingredients in a bowl and whisk well together.
- Let the batter rest for about 15 minutes.
- Fry the pancakes in a little butter and serve with your favorite filling.