Orange Ale Skillet Pancakes
A brew-tiful new take on a breakfast classic!
Servings: 6
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1-1/2 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp cinnamon
- 1-1/2 cups orange-flavored beer we used our homebrew orange ale, but Blue Moon would work great here!
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsp melted butter or ghee
- 1 orange, zested and juiced
- 2 tbsp butter or ghee, for greasing cast iron skillet
Instructions
- Preheat oven to 375 degrees F.
- In a medium mixing bowl, combine the flour, sugar, baking powder, salt and cinnamon. Whisk until well combined.
- In a separate medium mixing bowl, whisk together the beer, eggs, vanilla, melted butter, orange juice and half of the orange zest (reserve the other half for garnishing).
- Add the wet ingredients into the dry ingredients, mixing until just combined (don't overmix). Let batter rest for at least 10 minutes (this allows time for the flour to hydrate and will result in more air pockets/lighter and fluffier pancakes). You should see some bubbles forming on the surface.
- Once your batter has rested, melt 2 tbsp of butter or ghee in a cast iron skillet over medium heat, and swirl around, making sure to coat the edges too.
- Once the butter has melted and all surface area is coated, pour in your pancake batter, and bake at 375 degrees F for 20-25 minutes, or until golden brown and a toothpick comes out clean in the center.
- Using a spatula, carefully go around the edges to release it from the cast iron skillet. Place a large plate over the top, and carefully flip the skillet to release the pancake onto the plate.
- Cut into 6 slices, and garnish with additional orange zest, a pat of butter or ghee and maple syrup. Enjoy!
Notes
These pancakes are going to be a little more dense than your typical pancakes. A way to avoid them turning out too dense is to not overmix your pancake batter.