Recipe: Last Leaf Pancakes

The best part of waking up is beer.

On a crisp fall morning, our Last Leaf Maple Brown Ale is the perfect breakfast beer for both drinking and cooking. We whipped up our favorite batch of Chocolate Chip Maple Brown Pancakes, and it gave us the warm and fuzzies. You're going to want these pancakes around this time of year, every year, like you want pumpkin spice on everything and to rewatch Good Will Hunting in your jammies. Enjoy!

INGREDIENTS (makes 8-10)

• 1 cup all-purpose flour (or pancake mix)
• 1 egg + 1 additional yolk
• ⅓ cup brown sugar
• 2 tbsp canola oil
• 1 tsp cinnamon
• ½ tsp vanilla
• 1 tsp baking powder
• 1 bottle (12oz.) of Last Leaf Maple Brown Ale
• Butter or cooking spray
• ¾ cup maple syrup
• Chocolate chips for topping (optional)

DIRECTIONS

In a bowl, add the flour, brown sugar, cinnamon, and baking powder, whisk to combine. In a small bowl, add the egg, the additional yolk, vanilla and the oil. Whisk until well combined. Make a well in the dry ingredients, add the egg mixture and ½ cup of beer to the center and whisk to combine.

Heat a skillet or griddle until hot. Brush with melted butter or spray with butter flavored cooking spray. Pour about ¼ cup of the batter onto the hot griddle. Once bubbles appear in the middle of the pancakes and the edges start to look dry, flip the pancakes and cook on the other side until cooked through, about 5 minutes total (2.5 minutes per side).

Take your syrup to the next level by cooking ¾ cup of syrup and ½ cup of Last Leaf in a pot on the stove over high heat for about 10 minutes, until thickened and reduced to a caramel-y syrup. A perfect pairing with your pancakes and your pint. Cheers!