Beer Griddlecakes with Pilgrim Syrup

Yields:	4-5 servings
Rate this Recipe

Be the first to add a photo of this recipe!

For batter, mix dry ingredients. Beat egg with oil and molasses.

Add to dry ingredients along with beer. Stir lightly, just until blended.

Batter with be slightly lumpy and somewhat thick.

Using about 2 TBS batter for each griddlecake, spoon batter onto hot and very lightly greased griddle.

Spread with back of spoon to 3 1/2 to 4 inches in diameter.

Cook until browned, turning once.

For syrup, combine ingredients in saucepan and boil for minutes.

Not a member? You can still rate this recipe!

Note: You must be a member to submit a review. Please Sign in or Sign Up.

I used to hate dark chocolate until I made this sauce. I put is over Double Fudge Brownie Icecream so the icecream won't be that sweet.