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Spent Grain Pancakes

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Chef Eduardo Camarena of Flossmoor Station, an award-winning brewpub in suburban Chicago, works the brewery’s spent grain into pancakes spiked with vanilla and honey. (Score grain from a local brewery or a homebrewer friend; just be sure to press the grain in a mesh sieve to remove excess water before cooking.) Serve them sprinkled with chocolate chips, slathered in a berry compote or drizzled with old-fashioned maple syrup.

Makes: 10

  • 4 eggs
  • 4 cups buttermilk
  • ½ cup oil
  • 1 teaspoon vanilla
  • 1 ounce honey
  • 4 cups self-rising flour
  • 2 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups spent grain


• Heat a griddle over medium heat.

• In a large bowl, beat together the eggs, buttermilk, oil, vanilla and honey. In a separate bowl, combine the flour, sugar, baking soda and salt. Add the dry ingredients to the egg mixture 1 cup at a time, stirring until well-combined. Add the spent grain, and stir until just incorporated into the batter.

• Working in batches, drop the pancake batter onto the hot griddle using about 1/3 cup of batter for each pancake. Cook until bubbles form, 1 to 2 minutes; flip, then cook 1 to 2 minutes more, until both sides of the pancakes are light golden brown. Keep covered until ready to serve.


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