Root Beer Pancakes Recipes

BEER PANCAKES

Steps:

• In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the egg, beer and melted butter; stir with a whisk just until blended - a few lumps are okay.
• Heat a skillet or griddle over medium heat. Coat with vegetable oil or cooking spray. Spoon about 1/4 cup of batter onto the hot surface for each pancake. When bubbles appear on top of the pancakes, flip, and cook until browned on the other side.

HOMEMADE ROOT BEER RECIPE

Steps:

• Fill a large pot with 10 cups of cold, filtered water.
• Add the herbs while the water is still cold, and bring it up to a boil over medium-high heat.
• Reduce the heat to low and simmer for 45 minutes, stirring occasionally. If you are choosing to add sassafras bark, wait until the last 10-15 minutes of simmering.
• Turn off the heat and stir in the sugar. Allow the mixture to cool completely.
• Strain the mixture thoroughly with a mesh sieve or cheesecloth.
• Add the kombucha, mix thoroughly, and pour gently into sealable bottles, leaving about two inches of room at the top.
• Let the bottles ferment for two to three days, depending on temperature, then transfer to the fridge and let them sit for another three. The root beer will keep in the fridge for up to three weeks.

PUMPKIN PANCAKES WITH ROOT BEER SYRUP, CARAMELIZED BANANAS, AND CINNAMON WHIPPED CREAM

Steps:

• To make pancakes, sift together all of the dry ingredients. In a bowl, combine the puree, whole eggs, and the half-and-half. Add the flour mixture and stir, being careful not to over mix the batter. Finish with the melted butter. Gently fold in 1/2 the egg whites to loosen the batter and when the whites are nearly incorporated, fold in the remaining egg whites.
• Heat the griddle to medium heat. Drizzle enough vegetable oil to prevent sticking and spoon batter onto griddle, spreading them with the back of the spoon. When pancakes are golden brown, flip to finish cooking.
• To make the root beer syrup, reduce root beer until it becomes a thick glaze. Whisk in the butter and spoon over pancakes.
• Cut the bananas in 1/2 lengthwise. Heat a saute pan to medium and melt the butter and sugar. Stir until sugar dissolves and begins to caramelize. Add the bananas and toss to coat.
• To prepare the whipped cream, whisk the cream, cinnamon, and sugar in a bowl until it holds a stiff peak.
• To serve, stack the pancakes on each plate. Spoon the syrup over the pancakes, top with the caramelized bananas and a dollop of cinnamon whipped cream.

ROOT BEER PANCAKES

Steps:

• Put pancake mix in bowl.
• Beat in egg and shortening.
• Beat in root beer until ingredients are moistened.
• Drop by spoonfuls onto hot, greased griddle.
• Flip over when bubbles appear on surface.
• Makes 10-12 thin pancakes.
• Reduce liquid by 1 oz for thicker pancakes.

BEER PANCAKES

Steps:

• In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the egg, beer and melted butter; stir with a whisk just until blended - a few lumps are okay.
• Heat a skillet or griddle over medium heat. Coat with vegetable oil. Spoon about 1/4 cup of batter onto the hot surface for each pancake.
• When bubbles appear on top of the pancakes, flip, and cook until browned on the other side.

ROOT BEER ROASTED POTATOES AND CARAMELIZED ONIONS - COWBOY KENT ROLLINS

Steps:

• Slice the potatoes in half and place in a 10-inch Dutch oven or casserole dish. Stir in the onions and garlic.
• Pour the root beer in until it reaches about halfway up the potato mixture.
• Cover and let set about 10-15 minutes.
• Bake at 375 degrees F., uncovered, for about 40 minutes or until the potatoes are tender.
• To caramelize onions: Add 1 large yellow onion (cut into rings), 1 garlic clove (minced) and about 1/2 cup rootbeer to a medium skillet. Cook over medium-high heat until the onions soften and most of the rootbeer cooks out, stirring occasionally. Serve with potatoes or on top of a steak, etc.