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Berliner Weisse Pancakes with Strawberry Compote

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If you’re serving these pancakes with maple syrup, use the lesser amount of brown sugar in the compote. Sweet tooths: Use the full amount! Also, try the compote with 5 cups sliced rhubarb instead (adjust the sugar to taste). Keep pancakes warm in a low oven while you cook.

Makes: 6

  • 2 pounds strawberries, sliced (about 5 cups)
  • 14 to 12 cup brown sugar
  • 12 cup Berliner weisse
  • pinch of salt
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 12 teaspoon salt
  • 12 teaspoon ground cinnamon
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup Berliner weisse
  • 14 cup melted butter
  • melted butter or canola oil for brushing the pan


• MAKE THE COMPOTE: In a medium saucepan over medium-high heat, combine the strawberries, brown sugar, 1/2 cup beer and salt; bring to a simmer. Reduce heat to maintain a simmer and cook, stirring occasionally and mashing strawberries, until thick, about 20 minutes.

• MAKE THE PANCAKES: Meanwhile, in a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, salt and cinnamon. In a medium bowl, whisk together the eggs, buttermilk, 1 cup beer and butter.
• When the compote has thickened, finish the pancakes. Add the wet ingredients to 
the dry and whisk until just combined (don’t overmix; a few lumps are fine).
• Brush a griddle or large nonstick skillet over medium heat with melted butter or oil and heat until the surface is hot enough to evaporate a drop of water. Using 1/4 cup of batter for each pancake, cook pancakes until the edges look dry and bubbles pop in the center of the pancake surface, 2 to 4 minutes each. Flip and cook until the other side is golden, 1 to 3 minutes more. Repeat with the remaining batter. Serve with the compote.


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