Category: Baking with Beer (page 1 of 2)

Impy Pancakes

It’s Pancake Day, North Brewing Co. are hosting #CraftBeerHour, and there’s a new imperial stout on the block. Combine all three of these things, and say hello to my Impy Pancakes! Made with nearly a full can of beer, these are so simple to make and the stout gives what can be rather bland pancake batter a rich, decadent twist.

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Impy Pancakes
Prep Time 70 minutes
Cook Time 10 minutes
Servings
Ingredients
Prep Time 70 minutes
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Whisk together the beer, milk and eggs
  2. Gradually add the flour, salt and oil, and whisk for 5 minutes (an electric whisk is best for minimal effort and maximum mixing)
  3. Refrigerate for at least 1 hour
  4. Using a crepe pan or frying pan, brush with butter and over a medium heat pour in a glug of the batter mix (how much depends on how thick you like your pancakes)
  5. Cook until golden brown on one side, then flip and cook for a further 30 secs
  6. Transfer pancakes to a plate or baking tray, and keep warm until needed
  7. Spread Nutella over each pancake, sprinkle with chopped banana, then fold in half. Add more banana and fold again.
  8. Drizzle melted chocolate and honey/golden syrup, sprinkle flaked almonds (and edible glitter if you're going for the bling version), and enjoy!
Recipe Notes

A LITTLE MORE ABOUT THE BEER:

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Grievous Angel Baklava

To celebrate Odyssey Brew Co. venturing to Newcastle for the Meet the Brewer event at Coppers, it was time to try something new. The honey in the recipe complements the coffee, chocolate and orange of this beer, and it was an absolute delight to bake with!

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Grievous Angel Baklava
Prep Time 40 minutes
Cook Time 50 minutes
Servings
Ingredients
Prep Time 40 minutes
Cook Time 50 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 180°C (Fan 160°) / gas mark 4
  2. Grease a 23cm x 33cm dish. Add the cinnamon to the walnuts, mix well, and put to one side
  3. Unroll the filo pastry, and cut to fit the dish. Place 2 sheets of filo in the bottom of the dish, brushing the top layer with melted butter. Repeat 4 times (so there are 8 layers of filo)
  4. Sprinkle a thin layer of walnuts onto the top of the filo, then add another 2 sheets, brush with melted butter, and keep repeating (save 8 sheets of filo for the top)
  5. Cut the baklava into 24 squares using a sharp knife
  6. Bake for 50 minutes (the baklava should be crisp, and golden brown on the top)
  7. Whilst the baklava is baking, boil the sugar and water until the sugar is dissolved. Add the honey and orange peel, then the beer. Simmer for 20 minutes, until a sticky syrup has formed, then remove from the heat, remove the orange peel, and allow the syrup to cool
  8. As soon as the baklava has come out of the oven, pour the beer syrup over it and allow to cool. Leave uncovered (or it gets soggy)
  9. The baklava can be stored in an airtight container at room temperature, or refridgerated (which may make it more chewy).
Recipe Notes

A LITTLE MORE ABOUT THE BEER:

  • Brewery: Odyssey Brew Co., Herefordshire
  • Beer: Grievous Angel Imperial Oatmeal Brown Ale
  • Abv: 9%
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Full Fathom Fairy Cakes

To celebrate North Brewing Co‘s win at The Publican Awards 2017, these miniature cakes were created, using Full Fathom 5 Coffee Coconut Porter.

Print Recipe
Full Fathom Fairy Cakes
Prep Time 40 minutes
Cook Time 10 minutes
Servings
Ingredients
For the icing
To decorate
Prep Time 40 minutes
Cook Time 10 minutes
Servings
Ingredients
For the icing
To decorate
Instructions
  1. Heat the Full Fathom 5 in a pan over a medium heat for 30-35 minutes, until the liquid has reduced to a 50ml syrup, then allow to cool
  2. Preheat oven to 170°C (Fan 150°) / gas mark 3
  3. Put 50 mini cake cases onto baking trays
  4. Mix sugar + butter in a mixer until light and creamy
  5. Add the eggs one at a time, then the vanilla extract
  6. Add the cooled beer reduction and beat until well combined
  7. Gradually add in the flour + baking powder, and stir until all combined
  8. Spoon 1 tsp. of the mixture into each of the mini cake cases
  9. Bake for 10 minutes + allow to cool on a wire rack
  10. Mix all of the icing ingredients together, place in a piping bag and swirl onto the top of each cake
  11. Sprinkle each cake with desiccated coconut
  12. Allow to cool, then try not to scoff them all!
Recipe Notes

A LITTLE MORE ABOUT THE BEER:

  • Brewery: North Brewing Co., Leeds
  • Beer: Full Fathom 5 (coffee coconut porter)
  • Abv: 6.5%
  • Description: This a full-bodied indulgent Porter. Toasted coconut was used at the end of the boil, and ‘dry coconuted’ in the fermenter. Single origin Rwandan coffee beans from North Star coffee roasters are used too.
  • Want to buy some? Amazon is your friend
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