Beer – It’s for Breakfast

No really.  We really had beer in our breakfast.

We call them SchramWeisse Cakes and they are, quite simply, delicious super fluffy pancakes!   These were served at our Grower’s Brunch last weekend, a brunch where we invited all of our local grape grower, hop grower and honey producer partners who are contributors to our business.  Hot off the griddle, these were a big hit!  Pair with a Bumbley Mimosa or a Bloody Mary, and you’ve got yourself a real fine breakfast.  😉

What you need:

2 eggs, divided

1/2 tsp cream of tartar

1/2 cup beer (wheat beer is best and of course, we used our SchramWeisse)

1/4 cup buttermilk (or heavy cream)

1 tsp vanilla extract

1 cup flour

2 Tbs sugar

1 tsp baking powder

1/2 tsp baking soda

3 Tbs butter

How to make:

Set out a stand mixer (or bowl and a hand mixer), a small bowl and a large bowl

Separate the eggs, putting the whites in the stand mixer and the yolks in the small bowl

Add the cream of tartar to the egg whites and beat on high until stiff peaks form, about 5 minutes

Add the beer, buttermilk, and vanilla to the egg yolks, beat until well combined.

In the large bowl, stir together the flour, sugar, baking powder and baking soda.

Add the yolk mixture to the dry ingredients and stir until combined

Gently fold the egg whites into the pancake batter

Add the butter to the preheated griddle (preheated to 350) or large skillet over medium heat, push around until melted

About 1/4 cup at a time, pour the pancake batter on the preheated surface.  Allow to cook until bubbles form in the center, flip and allow to cook until golden brown on the underside.

Serve and enjoy!