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Cooking with Beer or as I like to call them Beerecipes. I’ve been coming across a ton of recipes lately that use craft beer or homebrew to add a little something extra. Everything from Guinness boiled brats to black and tan cookie bars. There’s really no end to the possibilities. Food and beer pairings are as natural as a hippie drum circle. Ok, that was kind of a gross analogy to use for food. So I’m going to apologize with our first recipe:

Heineken Pancakes
Makes eight to ten

Ingredients
3 c. all-purpose flour
2 tbsp. baking powder
1 tsp. baking soda
1/4 c. light brown sugar, packed
1/4 c. granulated sugar
1 tsp. salt
1/4 c. oats, toasted (toast on a baking sheet at 350° for 10 minutes or saute in a pan until golden)
1/4 c. vegetable oil
1 egg
1 tbsp. molasses
1 12-oz. bottle Heineken or whatever you have on hand (Camba recommends using 11 oz. and saving a swig for yourself.)
2 egg whites

1. In a large bowl, mix dry ingredients thoroughly.
2. Add all wet ingredients except the egg whites.
3. Mix till smooth.
4. In a separate bowl, whip egg whites to stiff peaks. Fold into batter.
5. Melt a pat of butter in a hot pan. Pour batter into pan and swirl until bottom is covered (eyeball it depending on your skillet size).
6. When bubbles form, flip the pancake. When browned evenly on each side, pancake is ready.
7. Enjoy with a nice Oatmeal Stout or Bloody Mary!

(Via Daily Candy)