When they’re cooking, the house fills with a malty aroma that will make you smile — even if you don’t like beer.
- Thoroughly blend together the dry ingredients in a mixing bowl large enough to hold all of the ingredients. Make a well in the center.
- Combine the beer, butter and eggs in a separate bowl and whisk together. Pour into the well in the dry ingredients. Stir until moistened but don't worry about a few lumps.
- Heat a griddle to medium-high (350-375). Lubricate the griddle however you usually do. I use vegetable oil, but you could use bacon fat. When the griddle is at temperature, pour the batter on the griddle 1/4 cup at a time. Cook a few minutes, then flip. I find that it's time to flip when the bubbles burst, but it will vary a bit with temperature.
- You may thin the batter to your preferred consistency with more beer or with a little milk.