Bacon Pecan Chocolate Apple Pale Ale Pancake Recipe
Ingredients you will need for the batter:
1 1/4 cup of your fave pale ale (I recommend North Peak Diabolical India Pale Ale)
2 tsp. of real vanilla
3 tbsp. of salted butter, melted
2 tsp. of baking powder
2 tbsp. of sugar
1 tbsp cinnamon
1 1/2 c. of all-purpose flour
2 large eggs (I prefer brown free range, they make these fluffier)
1/2 cup chopped pecans to go inside the batter when you put it in the pan to cook
1/2 whole pecans for topping (best when lightly toasted)
1 cup of your fave applesauce (I prefer sugar free & natural)
1 cup semi-sweet chocolate chips
8 oz raw hickory smoked thick sliced bacon (cook this crispy and crumble)
How to make:
1. Beat the eggs, pale ale, and vanilla until light and foamy, approximately 3 minutes at high speed.
2. Stir in melted butter.
3. Whisk the dry ingredients together gently but quickly and mix into the wet mixture.
4. Let the batter rest while your griddle or pan is heating up over medium heat. The batter will thicken upon resting. You can even let it sit overnight in the fridge if you wanted to make it the night before.
5. Use a pat of butter in the pan for each pancake!
6. Drop 1/4-1/2 cupfuls of the batter on the lightly greased griddle or pan.
7. Cook on one side until bubbles begin to form and break, also when the edges get a bit done (this is the time to add a small sprinkle of the chopped pecans)
8. Flip the pancakes and cook the other side until perfectly golden. Turn only once!
9. Place on a warm plate and once you have a stack of 2 or 3 you are ready to add the toppings to your heart's content.
*If you share my recipe, please link to this post. Thanks a bunch!