Beer Pancakes

Ingredients

1 cup beer

1 cup milk

2 eggs

1 tbsp sugar

Salt to taste

1/2 tsp baking soda

4 tbsp vegetable oil

1.5 cups flour

The amount of flour depends on the type of pancakes you like. If you like thin pancakes, make a runny batter; a cup of flour is enough. If you prefer thicker, fluffier pancakes, use 1.5 cups.

Whisk the eggs. Add salt, sugar, and baking soda to taste. Pour in the milk and vegetable oil, then fold in the sifted flour. Mix thoroughly until the batter is thick, like pancake batter, and free of lumps. Then gradually pour in the beer, stirring constantly.

If the beer is yeast-based, the batter will foam; the bowl should be deep and roomy enough. Once all the beer has been added and the foam has subsided, stir the batter again and bake like regular pancakes in a frying pan with minimal or no oil.

Because the beer is added to the batter, the pancakes turn out golden brown and finely pebbled. They're best eaten hot; they lose flavor as they cool.

Enjoy!