Chocolate Oatmeal Stout Pancakes with Barley Malt Maple Syrup
I’m a huge fan of a good weekend brunch. During the week, the clock is ticking to get out the door in the morning; making coffee | breakfast | lunch, getting the kids off to school, or whatever the reason to get out of the house, Breakfast suffers. It’s not a feast… It’s usually quick and not as exciting. These Chocolate Oatmeal Stout Pancakes with Barley Malt Maple Syrup are quick to prepare and oh so tasty to eat!
This recipe plays with oats and a beer style I love is an Oatmeal Stout. Instead of making oatmeal, this recipe uses a percentage of oat flour, adding a unique silky texture and flavor to the final Pancake. Layer in the complexity of the Oatmeal Stout beer with extra chocolate creates a harmonious flavor-packed beer pancake recipe. The carbonation helps these beer pancakes to be light, fluffy, and tender. These can be used for breakfast, brunch, or even as a dessert. Try topping these breakfast treats with a not as sweet Whipped Yogurt and Barley Malt Maple Syrup.
A great Brunch pancake, flavored with oatmeal stout, chocolate and oat flour. These Chocolate Oatmeal Stout Pancakes with Barley Malt Maple Syrup are sure to become a weekend favorite.
| Servings | Prep Time |
| 4 - 6 guests | 10 minute |
| Cook Time |
| 10 minute |
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A great Brunch pancake, flavored with oatmeal stout, chocolate and oat flour. These Chocolate Oatmeal Stout Pancakes with Barley Malt Maple Syrup are sure to become a weekend favorite.
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Ingredients
Chocolate Oatmeal Stout Pancakes Dry Ingredients:
- 1 1/2 cup flour, all-purpose preferably organic
- 1/2 cup flour, oat
- 1/4 cup cocoa powder, such as Valhrona Cocoa Powder or TCHO Organic & Fair Trade Natural Cocoa Powder
- 2 tablespoon buttermilk powder
- 2 teaspoon baking powder
- 3/4 teaspoon salt, kosher
Chocolate Oatmeal Stout Pancakes Wet Ingredients:
- 2 each eggs, extra large room temperature
- 1/4 cup sugar, light brown
- 3 tablespoon butter, unsalted, preferably organic melted
- 1 teaspoon vanilla extract, Bourbon based
- 12 ounce Oatmeal Stout, such as Firestone Walker Velvet Merlin
Topping Ingredients:
- 1 recipe Barley Malt Maple Syrup, recipe recipe HERE
- 1 recipe Whipped Yogurt, recipe HERE
Servings: guests
Units:
Instructions
Dry Ingredients Directions:
- In a medium sized bowl, add the flours, cocoa powder, buttermilk flour, baking soda and salt. using a whisk, blend the ingredients together, making the flour mix an even color. Set aside.
Wet Ingredients Directions:
- In another bowl, add the eggs and sugar. Using the whisk, beat the eggs until they are a pale yellow color and very frothy. Whisk in the melted butter, emulsifying into the egg mixture. Then add the vanilla extract, whisking well. Open and pour the beer into the egg mixture, very lightly mix these two together, keeping as much of the carbonation of the beer into the final pancakes.
- Pour the Dry Ingredients on top of the wet ingredients. Using a spatula, fold the ingredients together, until a batter with some lumps is formed. Be careful to not over mix the ingredients. Just until the batter comes together.
To Cook Pancake Directions:
- An electric griddle with an adjustable thermostat is the superior appliance for making pancakes. That is for the home. Work a flat top is awesome, but not a common appliance in most homes. Set the griddle to 350°F | 177°C and preheat it before making pancakes. Add a touch of butter and using the spatula, evenly spread out the butter over the cooking area. Using a 1/4 cup dry measuring cup, portion out the pancake batter, giving enough space for the pancakes to spread. Maximize the griddle space to yield the most pancakes per turn. Flip the pancakes when the edges form bubbles and those bubbles begin to pop. Cook on the second side for about 3 minutes. Transfer the cooked pancakes directly onto the oven grates of a preheated 200°F | 93°C oven. Re-butter the griddle and repeat with the second batch.
To Cook Waffle Directions:
- This same batter can be made into waffles, if you have a waffle maker. Set your waffle maker to a medium heat. Add 1/2 cup of batter in the center of the maker, that has been sprayed with a non-stick spray, just to be sure. Cook for 5 minutes, checking to see that the ridges from the waffle are slightly crispy.
- Transfer the cooked waffles directly onto the oven grates of a preheated 200°F | 93°C oven. While you make the next waffle. Repeat until all the batter is used. Then serve.
To Serve:
- What to put on Chocolate Oatmeal Stout Pancakes? Sure some maple syrup would work, classic and the maple chocolate is a very nice pairing combination. Adding an extra layer of barley malt syrup, blended with maple syrup and cooked with a few vanilla beans makes this syrup shine. Learn to make the Barley Malt Maple Syrup here. Raspberry jam is also a very nice addition to these pancakes. If you make this batter into waffles, the jam fills the square grid from the waffle maker, and brings that chocolate raspberry pairing into play.
Recipe Notes
Beer Pancake Recipe Variations:
- White Chocolate Chips: Who doesn't love more chocolate? As the pancakes are cooking on the first side, decorate the batter with a sprinkle of white chocolate chips or chunks. You can arrange them or keep it with the 'where they fall' approach.
- Waffle Stack: Use this batter in a waffle iron. Layered Waffles with raspberry jam, whipping cream and a raspberry stout syrup.
More Pancake Recipes:
Chocolate Oatmeal Stout Pancakes with Barley Malt Maple Syrup
Oatmeal Stout Aebleskiver (Danish Ball Pancakes)
Russian River Consecration Beer Pancake
Waffle Recipes:
Belgian Beer Waffles
Liege Style Belgian Waffle
Beer Donut | Doughnut Recipes:
Beer Beignets
Belgian Oliebollen
Black & Tan Donut
Chocolate Stout Ice Cream Donut 'Sandwich'
Monk’s Cake Donut
Zeppole de Birra
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