Belgian Beer Pancakes

Ingredients

Flour 200 g

Dry yeast 5 g

Eggs 4

Light beer 200 ml

Butter 60 g

Salt to taste

35% cream 100 g

Sugar 130 g

Berry jam

In a bowl, combine all dry ingredients with the egg. Melt the butter and add to the mixture. Whisk until smooth. Carefully pour in the beer, being careful not to foam too much. Whisk again and pour into silicone muffin tins.

Bake in a preheated oven at 180°C for 15 minutes. When the pancakes are baked, remove them from the oven, let them cool slightly, and then remove them from the tins. Whip the cream and sugar until stiff; this mixture is called Chantilly cream. Serve the beer pancakes with berry jam and whipped cream.

Enjoy!