Who doesn’t love pancakes, right? Well, I’m sure there are some people out there who don’t like them, but they’re not the target audience for today’s recipe: Savoury cheddar IPA pancakes with spicy stout syrup.
I adapted this recipe from two others. The pancakes are loosely based upon a recipe I picked up from Stylist Magazine in the UK of all places (don’t read anything into that one). The syrup recipe is based on one from alemeals.com. I’ve taken each of these recipes and made them my own, which is one of the things I love about cooking: a recipe is only a guide, so you can change it up to create a result that is exactly what you like!
For this meal I’ve combined two different types of beer. This is great because of the diversity in flavours imparted by the two different styles, but also that there’s going to be extra beer leftover, and who doesn’t like a boozy breakfast?
The pancakes use an IPA as their base, which pairs well with the sharp cheddar and the fresh green onions. I went with Hearthstone IPA – not too bitter, with good malt presence.
The syrup combines maple syrup and stout along with some spicy cayenne pepper for a sweet, nutty, boozy heat. I went with Off the Rail All Into the Black Oat Stout for this one – flavourful but lower on the alcohol content, with a lingering but light hop finish.
The two together are fantastic, seriously delicious. Sweet and savoury together was a hard sell for me for quite some time, but now I can definitely see the appeal and I love to experiment with different combinations. So let’s get on with it, shall we?
What you need
All right, the ingredients:
For the pancakes
- 1 ¾ cups of flour
- 4 tsp baking powder
- Pinch of salt
- 1 tbsp ground cumin
- Black pepper to taste
- ½ cup sharp cheddar cheese, grated
- 6 green onions, chopped
- ¼ cup olive oil
- 3 eggs
- 375mL IPA ( I used Hearthstone IPA )
- 250g of fresh spinach ( about half a bunch )
For the syrup
- ¾ cup of maple syrup
- ¾ cup stout ( I used Off the Rail All Out Stout )
- 1 tsp cayenne pepper, or to taste ( I like the heat and this was just right for me. Use less if you aren’t a fan or prefer milder foods )
How to do it
- Wilt the spinach in a pan and drain as much water as possible. This may require removing and squeezing the spinach by hand so let the spinach cool before handling. Once drained, chop and set aside.
- Combine all the dry ingredients into a single bowl.
- When well mixed, add in the cheese and mix to ensure all the cheese is coated in the dry mix.
- Add the onions and mix to coat as well.
- In a separate bowl, beat the eggs together with the olive oil until combined. Add the beer and stir to combine. It may foam up but that ‘s okay.
- Stir egg-beer mixture to the dry mixture and stir thoroughly to get rid of any lumps.
- Add the spinach and stir to combine.
- Cook pancakes in a pan or on a griddle over medium heat.
- Add the maple syrup to a saucepan.
- Slowly add the stout, stirring gently to avoid foaming over,
- Add the cayenne pepper and whisk gently to combine.
- Warm the mixture on medium-low heat. Try not to let it come to a boil, and instead just warm through and ensure it is well mixed. The longer you keep the mixture on the heat the more alcohol will cook off. For a boozier syrup, keep on the stove until warmed through and serve immediately.
- Serve over the savoury pancakes.