BATTER
1 3/4 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
3 tbsp oil
1 tbsp molasses
1 bottle beer
PILGRIM SYRUP
1 cup packed brown sugar
1/2 cup beer
1 tbsp butter (optional)
Directions
For batter, mix dry ingredients. Beat egg with oil and molasses. Add
to dry ingredients along with beer. Stir lightly, just until blended.
Batter with be slightly lumpy and somewhat thick. Using about 2 TBS
batter for each griddlecake, spoon batter onto hot and very lightly
greased griddle. Spread with back of spoon to 3 1/2 to 4 inches in
diameter. Cook until browned, turning once. For syrup, combine
ingredients in saucepan and boil for minutes. Makes 2/3 cups. Makes
20 griddlecakes, or 4-5 servings.
Servings: 4 servings
Beer Griddlecakes With Pilgrim Syrup Recipe brought to you by Recipe Ideas
Categories: Beer; Cake; Dessert
The History of Recipes
Written recipes as an idea can be traced back into antiquity, in truth as far back into history as ancient Egypt, and possibly even further than that. Interesting though that maybe, mostly, these old cookbooks were just simple hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe discovered, according to experts in ancient history is a collection of ancient tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Later on, in Roman times around 25BC a roman called Apicius created a collection of scripts which described recipes enjoyed by the Romans. He recounts how the roman meals were separated into appetizers, main course and afters, something we still use today. He also informs us how the cooks of his times used a good variety of aromatic flavors, including some familiar names such as basil, fennel and parsley. Later on in the 1400s, people returning from the crusades brought us many new foods, spices and herbs from the holy lands, including parsley, basil and rosemary. These new culinary innovations led to an increase in manuscripts on food, most of which still exist in private collections. For the next few years, the upper classes tried to serve up the best banquets, and consequentially the best cooks and their collection of recipes increased in prestige. Notwithstanding that, it was during the nineteenth century that formal cookery and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collecting, trying out, and writing down recipes for their fellow cooks to enjoy. By the advent of the twentieth century, cookery books are increasing in popularity due to better eduction, more leisure time and a general increase in wealth. |
We hope you enjoy this Beer Griddlecakes With Pilgrim Syrup recipe.
