Chocolate Stout Pancakes with Fresh Strawberries and Yogurt Cream

May 26, 2014 | No Comments

Welcome to week twenty one of me posting at least once a week for all of 2014. It is also week 21 of Reddit’s 52 Weeks of Cooking Challenge. This week’s theme is beer. I used Dominic’s home brew to make chocolate stout pancakes. I topped them with melted butter, beautiful ripe strawberries,  some fresh yogurt cream and some complex real maple syrup.

The first and only time I ate stout pancakes was years ago at McMenamins Hotel Oregon. Dominic and I came through Oregon on a wine vacation and I ordered stout pancakes for breakfast one morning. They were the most delicious, complex pancakes I had ever tasted. I thought about them for years.  McMenamins sadly does not have them on the menu any more. It’s ok, because I know how to make them now. Next time I think I will use a little buckwheat flour in the mix though.

We went strawberry picking today with my wonderful In-laws who are visiting us from PA. We had a great time, and I wanted to show our pickings in all their glory. They are just as delicious, sweet and succulent, as they are beautiful.

I looked up beer pancakes, and stout pancakes online and there are tons and tons of recipes. I picked bits from several different recipes and then added my own deliciousness.  I urge you to make these. However you top them, be sure to invite some family and friends over to share with you. This recipe makes a lot of pancakes. Leftovers will  freeze beautifully for future quick breakfasts, or lunchtime nutty,  sweet pancake sandwiches.

Chocolate Stout Pancakes
Recipe type: Breakfast, Brunch, Snack
  • 2 cup all-purpose flour
  • 1 cup white whole wheat flour
  • 4 tablespoons unsweetened cocoa powder
  • 6 tablespoons brown sugar
  • 1 teaspoon sea salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1 1/4 cup milk
  • 1/4 cup yogurt
  • 4 eggs, lightly beaten
  • 4-5 ounces stout (I used Dominic’s home brew)
  • 5 tablespoons butter, melted and cooled, plus extra for greasing the griddle
  • 4-5 gratings of nutmeg
  • Fresh yogurt cream (yogurt strained for a few hours) -optional
  • Fresh Strawberries -optional
  • Really good maple syrup – optional
  1. In a large bowl, whisk together both flours, cocoa powder, sugar, salt, baking powder, nutmeg and cinnamon until well combined
  2. Add milk, yogurt, eggs, stout and melted butter
  3. Mix until no lumps remain (add more stout if batter is too thick
  4. Preheat a large cast iron skillet or griddle over medium-low, or low heat
  5. Brush some butter onto the pan to prevent sticking (when butter sizzles, pan is hot enough)
  6. Use a 1/4 or 1/2 measuring cup to ladle batter onto the griddle (spread quickly into desired shape)
  7. Cook for approximately 1 1/2 to 2 minutes or until bubbles appear on the top of the pancake
  8. Use spatula to flip the pancake(s)
  9. Cook for another one to two minutes or until done
  10. Top pancakes with melted butter, yogurt cream, fresh strawberries and maple syrup, or just eat them plain
  11. Enjoy!

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