Beer Griddle Cakes With Pilgrim Syrup

Here's a different spin on breakfast!!

For the griddle cakes: combine flour , baking powder , baking soda and salt in a large mixing bowl.

Make a well in the center.

Set aside.

In a small bowl , whisk together egg , oil and molasses.

Add to dry ingredients along with beer.

Stir lightly , just until blended.

Batter will be slightly lumpy and slightly thick.

Heat greased griddle or skillet over medium heat or to 375f.

Griddle is ready when a few drops of water bubble and skitter rapidly around.

For each pancake , spoon about 2 tablespoons batter onto hot griddle and spread with back of spoon to 3 1 / 2 to 4-inches in diameter.

Cook pancakes until puffed , bubbly and dry around edges.

Turn and cook other sides until golden brown.

For the pilgrim syrup: combine ingredients in small saucepan and bring to a boil.

Simmer , uncovered for 3 minutes.

all-purpose flour, baking powder, baking soda, salt, egg, vegetable oil, molasses, beer, brown sugar, butter