In a medium size bowl, whisk together flour, baking powder, baking soda and salt.
In another bowl, add eggs and whisk until frothy. Add the honey and whisk again to combine. Warming the honey will make this process easier. Add the melted butter, buttermilk and Consecration; whisk to combine. Add the flour mixture to the liquids and fold together. Batter should have small to medium lumps, do not over-mix.
Heat a griddle to 375°F | 190°C.
Using either reserved bacon fat or butter, add a little onto the griddle. Using a ladle, add about 1/2 cup of batter to the griddle. Space the pancakes about 2 inches apart, accounting for the spread factor. When the surface of the pancake has bubbles on top and they start to pop and the edge of the pancake is slightly dry, about 2 1/2 minutes, they are ready to be flipped. Cook until golden on bottom, about 1 minute. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven set to 200˚F/93°C. Serve warm.
As these pancakes aren’t your average flapjack, I would reconsider your topping options. Try a sour cherry syrup or jam or a Monk’s Blood Dried Fruit Compote will add extra complexity and express the currents from the brew. A dollop of cinnamon spiked whipping cream and a sprinkle of dried cherries or currants over the top for extra texture would be divine.
Red Currant Jam: Since a key flavor component in Consecration is the dried currants added to the Cab barrel, adding red currant jam will bring back the fresh elements of the fruit, to the sourness in the beer, and further enhance the flavor umbrella. Add a soft Chantilly cream (a lightly sweetened whipping cream scented with vanilla) to give a different texture to the plate, while adding the fat to balance the tart of the jam and the Consecration pancake.
Shredded Duck Confit: Taking 2 legs of duck confit, remove the skin and remove the bones from the duck legs. Shred the meat into small strips. Saute 1/2 cup of shallots (that have been peeled and diced fine) in 2 tablespoons of the rendered duck fat from the confit. Add 1 teaspoon of thyme and lightly caramelize the shallots over medium heat, about 8 minutes. Add the prepared duck and warm through, about 2 minutes. Remove from heat. Take the fresh of the griddle Consecration pancake and add a scoop of the duck mixture and top with a dried fruit compote. This can be served open faced, much like a Benedict or topped with a second pancake and served like a breakfast Napoleon, topping the second layer with duck and compote, then topping with a third pancake. A biernaise or a hollandaise could be used instead of syrup.
Sour Cherry Sauce:Take 1 cup of dried sour cherries and place into a sauce pan with 12 ounce of beer. This can be a chocolate stout, a kriek (or Supplication) or a Flanders Oud Bruin. All will radically change the finish sauce. Then add 1 vanilla bean (that has been split) and slowly cook over low heat until the cherries have re-hydrated and the sauce is thick, not dry. Serve over the top of the Consecration pancakes.