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Blueberry Bacon Beer Pancakes

Wondering how you can fit even more bacon and beer into your life? Of course you are! Lucky for you, our Blueberry Bacon Beer Pancakes have plenty of both and taste absolutely delicious. Even better, they’re fast and easy to throw together.
Seriously, what more could you ask for?

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Ingredients:

  • 1 cup all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 egg
  • 1 cup Old Yale Brewing Knotty Blonde Ale
  • 5 strips double-smoked bacon
  • 1/2 cup blueberries (frozen or fresh)
  • butter, for serving
  • syrup, for serving

Directions:

Step 1:

In a large prep bowl, combine together the flour, baking powder and salt. Mix well.

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Step 2:

Crack in your egg, then pour in your beer and whisk until smooth. Let sit for about 20-30 minutes.

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Step 3:

In the meantime, fry up your bacon to your desired crispiness on a griddle (a skillet or frying pan can be used if needed). Remove the bacon and place on paper towel to remove excess grease. With a flat-sided spatula, drain the bacon grease from your griddle. Once cooled slightly, chop up the bacon.

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Step 4:

Add your blueberries and bacon to your batter and stir to combine.

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Step 5:

To make your pancakes, portion them out onto your skillet set to medium heat. In a minute or two once bubbles start to form in the batter, flip over and continue cooking the other side for an equal length of time. I suggest making a small, trial pancake, and adjusting heat and cooking times as necessary.

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Step 6:

Serve with butter and syrup.

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Short-Form Instructions:

Ingredients

  • 1 cup all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 egg
  • 1 cup Old Yale Brewing Knotty Blonde Ale
  • 5 strips double-smoked bacon
  • 1/2 cup blueberries (frozen or fresh)
  • butter, for serving
  • syrup, for serving
  1. In a large prep bowl, combine together the flour, baking powder and salt. Mix well.
  2. Crack in your egg, then pour in your beer and whisk until smooth. Let sit for about 20-30 minutes.
  3. In the meantime, fry up your bacon to your desired crispiness on a griddle (a skillet or frying pan can be used if needed). Remove the bacon and place on paper towel to remove excess grease. With a flat-sided spatula, drain the bacon grease from your griddle. Once cooled slightly, chop up the bacon.
  4. Add your blueberries and bacon to your batter and stir to combine.
  5. To make your pancakes, portion them out onto your skillet set to medium heat. In a minute or two once bubbles start to form in the batter, flip over and continue cooking the other side for an equal length of time. I suggest making a small, trial pancake, and adjusting heat and cooking times as necessary.
  6. Serve with butter and syrup.

Serves 2-4

 

Recipe by James Seaton, Old Yale Brewing Brand Ambassador

View this and other recipes at his blog, From James to Jamie