Beer Griddlecakes With Pilgrim Syrup

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Beer Griddlecakes With Pilgrim Syrup

breakfast

----BATTER----
1 3/4 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
3 tablespoon oil
1 tablespoon molasses
1 bottle beer
----PILGRIM SYRUP----
1 cup packed brown sugar
1/2 cup beer
1 tablespoon butter (optional)

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. Makes 2/3 cups. Makes 20 griddlecakes, or 4-5 servings.