Name: Alain Lefèvre’s Beer Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 12 pancakes, approximately
Ingredients: 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.

Alain Lefèvre’s Beer Pancakes

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Ingredients

Preparation

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