The Beer Fox says, “These fluffy, light pancakes will have you prancing like a morning rooster!” The texture of these flapjacks is achieved from the paired action of a yeasty beer with the lightness of beaten egg whites. As the heat causes the batter to sizzle on the griddle, the alcohol cooks away, leaving the clean flavors of fresh breadiness and light citrus. Do not get these mixed up with the biscuit-type food derived from the United Kingdom and Australia. As is customary in the USA, South Africa and Canada, Flapjacks are a form of pancake.
Flapjacks serve as a great breakfast food, but can be thinned further to cook as a crepe. Allow the flapjack to cook as one thin, big, shell. When one side is sufficiently browned and firm, flip in one motion. Add fillings, and fold.
For fruit fillings, simply stuff and roll. For other tasty fillings, including lettuce and tomatoes, meats, cheeses and veggies, fold up from the bottom; then wrap and roll.
Recommended Brew: Moondog Ale, Great Lakes Brewing Co., Cleveland, Ohio USA
Style: Extra Special/Strong Bitter – Amber gold in color – Sweet malt front, coupled with backbone of crystal hops and citrus tones, create a sensuous fruit palate and pleasant bitterness, with a clean, crisp fiish.
• 3 C. whole wheat flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon sugar
• 2 eggs, separated
• 1 C. Moondog Ale
• 1-1/2 C. milk
• 1/3 C. melted butter
Sift together flour, baking powder, salt and sugar. Beat egg yolks with a fork. Stir in Moondog Ale, milk and butter. Add to the dry ingredients. Beat until smooth.
Beat egg whites until stiff. Gently fold into batter.
Heat lightly greased griddle. Drop batter from the tip of a large spoon or ladle onto griddle. Bake until batter rises and flapjacks are lightly browned on one side. Surface of flapjacks will NOT be dotted with holes as in other pancake recipes. Turn and bake the second side. Serve hot with New England Maple Syrup, fresh fruit and confectioners’ sugar or jam. For a heartier meal, add browned ham slices that have been drenched in Hefeweizen or spicy breakfast sausages simmered in a rich, sweet Scottish Ale.
Health Benefit: Rich in complex carbohydrates and fiber, B-complex vitamins, vitamin D, vitamin E, vitamin K, calcium, choline, biotin, inositol