Belgian Beer Pancakes
4 servings
20 minutes
Belgian beer pancakes are an amazing combination of traditional baking and rich beer flavor. This recipe dates back to ancient Belgian culinary traditions, where brewing is closely linked to gastronomy. Light and airy due to the yeast and beer, they have a subtle, slightly caramel taste with a hoppy note. Served with aromatic lingonberry sauce and delicate Chantilly cream, they offer a true gastronomic delight. These pancakes make an excellent choice for a cozy breakfast or an original dessert, perfectly paired with a cup of strong coffee or even a glass of light Belgian ale.
1
Mix all dry ingredients with the egg in a bowl. Melt the butter and add it to the mixture. Whisk everything until smooth.
- Wheat flour: 200 g
- Chicken egg: 4 pieces
- Dry yeast: 5 g
- Salt: to taste
- Butter: 60 g
2
Pour the beer carefully so it doesn't foam too much. Mix again with a whisk and pour into silicone muffin molds.
- Lager (pale beer): 200 ml
3
Place in a preheated oven at 180 degrees for fifteen minutes.
4
When the pancakes are baked, take them out of the oven, let them cool a bit, and remove them from the molds.
5
Whipping cream with sugar well is called Chantilly cream. Serve beer pancakes with lingonberry sauce and whipped cream.
- Heavy cream 35% fat: 100 ml
- Sugar: 130 g
- Lingonberry sauce: 3 tablespoons