Breakfast of Champions

23 Jul

Growing up in my household meant weekend brunch was full of glorious pancakes.  These babies were homemade, none of that god awful Bisquick-add-water-to-the-jug-and-pour shit.  No these are completely from scratch.  I think my record was putting down 3 of these, more than that and I might have passed out with my face on the table for a solid 3 hours.  Ken Albala, author of Pancake: A Global History, deftly describes the joys and pains of pancake love.

mmmmm pancakes

If we’re talking comfort food, these are definitely the top dogs for me and what could possibly heighten my love for them but a seriously delicious beer.  I am a neophyte when it comes to the breakfast/oatmeal stouts but as of now the first beer that popped into my head to pair with pancakes was a local:  Hoppin’ Frog B.O.R.I.S. the Crusher Oatmeal-Imperial Stout.  It pours a very solid dark brown black with a small lighter brown head. Aroma like a moist slightly bitter chocolate cake and reminds me of the sloppy cake little Brucey Bogtrotter had to eat in the book/movie Matilda. Molasses, smooth ripe dark fruit sweetness. Seriously seriously delicious and proud it comes from Ohio. Coats the mouth but not too much with slight bubbles of carbonation and a very mellow smooth finish.  Just because it was the first to pop into my head doesn’t make it the perfect choice.  New adventure to figure out!

SUNDAY PANCAKES:

(Sift together dry ingredients in a separate bowl)

1 1/2 cups flour

3 tablespoons sugar

2 teaspoons baking powder

(Mix together in a separate bowl)

2 eggs

1 cup whole milk and 1/4 cup BORIS the Crusher

3 tablespoons melted butter

Now that the prep work is done, pour the wet ingredients into the dry and fold into the mixture, DO  NOT WHISK UNTIL SMOOTH.  The ideal mixture is kinda rough and lumpy which makes the cakes rise and thicken better, so carefully make sure the wet ingredients cover the dry. (If you have the time cover the bowl of batter with plastic wrap and put in the fridge for an hour)

Next take out a griddle and turn your stove to a low medium heat and wait for the surface to warm.  Take peanut oil and drizzle a little on the griddle and with a folded up paper towel spread the thin coating all over.  While this is going on, place plates in the oven at a low heat so they warm up.

Put a small slice of butter on the griddle for each spot you intend to cook a pancake and place whatever size dollop of batter you want over top.  The pancake is ready to flip when the sides pull away from the griddle and the uncooked batter on top starts to blister.  Then flip and cook until it reaches a consistency you like: personally, I like mine a little doughy on the inside!

To serve, take out plates from the oven and serve up the cakes with whatever sides you choose.  The flavor is beautiful – it’s only a touch of booziness, but mostly you get a light chocolate taste.  SO GOOD.

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2 Responses to “Breakfast of Champions”

    • ahoppypipper July 24, 2009 at 5:29 am #

      I’m currently not in a place where I can make them right now but I got the same advice from a forum on ratebeer.com and will definitely be trying it out and posting the results. I was thinking I would just use a smidgen not substitute it for all the milk so that the batter wouldn’t fall apart from too much liquid. Thanks for the comment!

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