Root beer is now being served for breakfast in these fluffy pancakes. Topped with whipped cream in addition to maple syrup for a real treat.
The Secret Recipe Club has downsized slightly which means this is my last month posting as a member of Group D. Starting in June I will be swapping over to Group A and while I’ll miss the blogs I’ve grown accustomed to in this group, it’ll be nice to get some fresh picks as we’ve been relapsing a bunch lately since I’ve been a member for so long. Case and point, Sarah of Fantastical Sharing of Recipes had me last month and made my garbage plate (which I was super stoked about btw) and another time back in 2012. This month I am assigned to her blog and also shared a recipe of hers once before but it was a long time ago so there was plenty of new material to choose from!
I actually had a hard time choosing which recipe to make from her blog, searching through 4 years of recipes since I last had her blog. I originally thought I might make her salted chocolate cookie butter bark but then I found these root beer pancakes and there was no contest. This root beer fanatic cannot resist any excuse to cook with it! I even went so far as to top my stack with whipped cream to really bring out the creamy sweetness of the root beer. I may never make regular buttermilk pancakes every again, and I will forever thank you for it Sarah.
One year ago: DIY Anthopologie Inspired Confetti Tumblers
Two years ago: Peanut Butter Chocolate Chip Chess Pie
Three years ago: Chicken Mango Quesadillas
Four years ago: Chicken & Spinach Alfredo Pizza
Five years ago: Cake Batter Fruit Dip
ROOT BEER PANCAKES
2 cups all-purpose flour
1/4 cup sugar
2 tsp baking powder
1 tsp baking soda
1-1/2 cups (12 oz.) root beer
2 eggs, lightly beaten
1/4 cup unsalted butter, melted and cooled
1 tsp vanilla extract
Whipped cream and maple syrup, for serving
- Preheat your griddle.
- In a large bowl, whisk together the flour, sugar, baking powder, and baking soda.
- Stir in root beer, eggs, butter, and vanilla until mostly combined. Some lumps in the batter are okay.
- Cook 1/4-1/3 cup of batter at a time on the preheated griddle. Flip when the top bubbles and cook until golden brown. Serve warm topped with whipped cream and syrup.
Source: Fantastical Sharing of Recipes