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Beer Pancakes


2 cups. packaged biscuit mix
2 tablespoons sugar
1/2 teaspoon ground cinnamon
dash of ground nutmeg
5 beaten eggs
1/2 cup beer
2 tablespoons cooking oil
butter or margarine
maple syrup


In a large mixing bowl, stir together the packaged biscuit mix, sugar, ground

cinnamon and ground nutmeg. Stir together the beaten eggs, beer and

cooking oil. Add dry ingredients, stirring just until moistened. (Batter will still be

lumpy.) Add a little additional beer if thinner pancakes are desired.

Use 1/4 cup batter to make each pancake. Cook on a hot lightly greased

griddle, for about 2 minutes per side or until pancakes are golden. Serve with

butter and maple syrup. Makes 10 to 12 (4-inch) pancakes.

These pancakes will hold up well for a buffet-style brunch or a big breakfast.

You can make the cakes a few hours ahead, then reheat them, covered, in a

300 degrees oven until hot.

Serve them with a variety of fruit syrups, jam, powdered sugar, and whipped


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