How to make delectable coconut pancakes with porter ale.
For this recipe we used Arcadia Ales Porter Rico, but you can use any coconut flavored porter or stout.
This ale was somewhat deceptive in that it made us think that it was going to be heavy and boozy. Not the case. It poured with a rich tan head and was a dark brown color. It had unmistakable toasted coconut aromas and every sip was invigorating with its lighter body and higher carbonation (higher than typical porters). We thought that it was more of a dunkel lagerish crisp, definitely not full and syrupy as many porters are… The sweetness of chocolate and toasted malts was persistent and ended with a hint of coffee like acidity.
The batter was pretty thick and Chris used a 1/2 cup measure to make sure all the pancakes were the same size. I had no idea that if the pan was not hot enough, the batter would spread more and result in larger and thinner pancakes. Now I am better informed.
The pancakes were fluffy, sweet (adding maple syrup was not a necessity), and so flavorful. I have a feeling that if you made coconut porter pancakes you would not want to go back to a plain beer-less recipe. There was little alcohol in the Porter Rico (ABV 5.5%) to start with and none to be felt in the actual pancakes. Just the toasty coconut sweetness.
We loaded them with banana slices and unsweetened coconut shavings for crunch. They were superb with hot coffee.
To make your own just find a similar coconut porter or coconut stout. Or if you are not into coconut – use a chocolate porter or stout and chocolate chips in the batter? Or borrow the flavor profiles from this recipe for Hefeweizen Crepes with Ricotta, Blueberries and Lemon. Or just be creative. Craft beer makes awesome pancakes, you will not be disappointed.
Psst…If it is Sunday and you are not really going anywhere after breakfast…try pairing the pancakes with a glass of the very same beer you used for the batter.
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- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 1/2 tsp baking powder
- 1 tsp salt
- 2 eggs (beaten)
- 4 tbsp unsalted butter (melted)
- 12 oz porter ale or stout
- 3-4 tbsp vegetable oil for cooking the pancakes
- coconut flakes or shredded coconut (optional, for garnish)
- banana slices (optional, for garnish)
- pure maple syrup (optional, recommended)
- Mix dry ingredients together in a large bowl.
- Add the two beaten eggs and the melted butter and mix to incorporate.
- Add the porter and whisk until a thick, uniform batter results.
- Heat a non-stick pan over medium-high heat.
- Use about 1/2 tbsp of vegetable oil per pancake.
- Depending on the size of your pan, cook each side until it begins to brown slightly.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 811Total Fat: 46gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 28gCholesterol: 86mgSodium: 654mgCarbohydrates: 77gFiber: 4gSugar: 32gProtein: 9g
Nutritional data accounts for maple syrup as well.