Recipe by Laraine Perri
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 11/2 cups well-shaken buttermilk
- 3/4 cup Wells Banana Bread Beer, divided
- 1/4 cup unsalted butter, melted and cooled
- 2 tablespoons sour cream
- 1 teaspoon pure vanilla
- 8 slices applewood-smoked bacon
- 1/2 cup pure maple syrup
1. Heat the oven to 200 degrees F. Combine the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the eggs, buttermilk, 1/2 cup beer, butter, sour cream and vanilla in a medium bowl. Pour the wet ingredients into the dry, and mix until almost incorporated, taking care not to overmix (there should still be some lumps). Set aside 15 minutes.
2. Cook the bacon in a large skillet over medium-low heat until crisp. Transfer to a paper-towel-lined plate to drain. Reserve 1 teaspoon of the bacon fat.
3. While the bacon cooks, combine the maple syrup and remaining 1/4 cup beer in a small saucepan. Bring to a boil, reduce heat and simmer until reduced by half, about 10 minutes.
4. Set two strips of bacon aside. Crumble the remainder, and gently fold it into the pancake batter.
5. Heat a griddle over medium heat. Brush with 1/2 teaspoon of the reserved bacon fat. Working in batches, pour 1/3 cup of the batter onto the griddle for each pancake, spacing at least 1 inch apart. Let cook until bubbles rise to the surface, the edges appear dry, and the undersides are nicely browned, about 2 minutes. Flip and cook 1 to 2 minutes more. Keep the pancakes warm in the oven and repeat with the remaining bacon fat and batter. Crumble the remaining bacon over the pancake stacks, and serve with the syrup.