Mother’s Day is about to sneak up on us. But it’s not too late to give mom the thoughtful gesture of her favorite cake-turned-breakfast item, as well as an excellent excuse to drink before noon.
The beer in this recipe isn’t just to prove you’re rebellious by opening a beer before 9am. Beer is actually a leavening agent that will give your pancakes a nice, light, fluffy texture that no one will forget. Plus, it’s just fun to have beer for breakfast.
Carrot Cake Ale Pancakes
- 1 ½ cups flour
- ¼ cup brown sugar
- ¼ cup white sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 large eggs
- 1 cup beer (brown ale preferred)
- ½ cup melted butter
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- 1 cup grated carrots, pressed between paper towels to remove moisture
- ½ cup raisins
- In a large bowl, stir together the flour, brown sugar, white sugar, baking powder, baking soda, cinnamon and salt.
- In a separate bowl whisk together the eggs, beer, melted butter, milk, vanilla extract and grated carrots.
- Add the wet ingredients to the dry ingredients, stir until just combined, stir in the raisins.
- Preheat a griddle or skillet over medium high heat. Grease with cooking spray or melted butter.
- Add the batter in about ¼-cup mounds. Once the edges of a pancake look dry and bubbles start to form in the center, flip the pancake; cook until cooked through, about 3 minutes per side.
Note: To keep cooked pancakes warm until ready to serve, place them on a baking sheet in a 175-degree Fahrenheit oven.
Photo credit: Jackie Dodd