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Shrove Tuesday recipe inspiration

MP beer batter pancakes

Against the Grain/Marmalade Porter Pancakes 

Thanks to Jamie Thickett for another great beer based recipe... beer batter takes the humble pancake to a whole new level!

Using beer is a great alternative liquid to use in a pancake batter. Similar to how it is used in fish and chip batter, it gives a lightness and crispiness to the pancakes.

We have experimented with two different Wold Top beers, a light one and a dark one, for you to try this week.

Against the Grain will create a light, traditional style pancake, perfect for Shrove Tuesday, whereas Marmalade Porter gives a wonderfully sweet and nutty crust.  

We have paired them with caramelised banana, Greek yoghurt, golden syrup and crushed nuts, however, any of your favourite toppings would work equally well.

Makes 6-8 pancakes, depending on the size of your pan!

Recipe

Batter

125g plain flour
2 tablespoons of golden caster sugar
A pinch of salt
2 eggs (beaten)
300ml Wold Top Against The Grain or Wold Top Marmalade Porter 
75g butter (melted) 

Topping

1 banana, sliced on a diagonal
2 tablespoons of golden caster sugar
50g of finely chopped nuts - pistachios or hazelnuts work well
Greek yoghurt, to serveGolden syrup, to serve

Method

  1. For the batter, sift the flour into a bowl and mix in the sugar and salt. Whisk in half the eggs, followed by half of the beer.
  2. Add the remaining eggs and then the remaining beer and mix until smooth. Stir in the melted butter. 
  3. Cover and leave to stand for 1 hour minimum, no more than 2 hours.
  4. While the batter is resting, prepare the bananas. Sprinkle the sugar onto a plate and coat the banana pieces on both sides. Heat a small, nonstick frying pan, and place the banana pieces directly into the pan, allowing them to caramelise on one side before turning over and repeating on the other side. Carefully remove from the pan and set aside.
  5. Heat a frying pan over a medium to high heat and add a little cooking oil or butter to the pan. Pour half a ladleful of batter into the pan, ensuring it covers the base. Cook until you can see the edges turning brown, then carefully loosen with a spatula and flip to cook the other side.
  6. Serve with 3-4 pieces of caramelised banana, a tablespoon of Greek yoghurt, a drizzle of golden syrup and a sprinkling of nuts. Eat and repeat!

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