Doom Bar Pancakes

By Zack Hawke

SERVES: 2 PREPARATION: 10mins COOKING: 10mins

Mix things up and use beer in your batter to make the perfect pancake. Zack's used Doom Bar in these and suggests serving them with crispy bacon and maple syrup, but this simple recipe works just as well with other sweet or savoury toppings like the amazing raspberry, blueberry and syrup combo pictured. 

Having grown up in the surfing Mecca of Newquay, Zack Hawke trained under Nick Hodges at Lusty Glaze Beach, and has worked for Nathan Outlaw for over five years. Former Head Chef at The Mariners, he focuses on using the best ingredients and “doesn’t mess around with them”, because “Cornwall has the finest suppliers and produce in the country”. Since he started at The Mariners, Zack has been working with Ed Hughes, experimenting with beer and food, and working with the complexities of both to come up with the perfect match.

ingredients
method
beer pairing
  • 270g plain flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 4 tbsp caster sugar
  • 260ml sharps Doom Bar
  • 2 large eggs (separated)
  1. Whip your egg whites until they hold themselves in soft peaks.
  2. Put the dry ingredients (flour sugar salt baking powder) into a mixing bowl.
  3. Stir in the egg yolks, then whisk in the Doom Bar to make a bubbly batter.
  4. Carefully fold in the whipped egg whites which will give your pancakes a nice fluffy rise.
  5. Warm a non-stick pan with butter and when the butter starts to bubble, ladle in a generous portion of batter.
  6. When it holds itself and the bottom is cooked, flip it over and cook for two more minutes.
  7. Make a nice stack then serve with your topping of choice. Enjoy.

Serve with a Doom Bar. 

ingredients
  • 270g plain flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 4 tbsp caster sugar
  • 260ml sharps Doom Bar
  • 2 large eggs (separated)
method
  1. Whip your egg whites until they hold themselves in soft peaks.
  2. Put the dry ingredients (flour sugar salt baking powder) into a mixing bowl.
  3. Stir in the egg yolks, then whisk in the Doom Bar to make a bubbly batter.
  4. Carefully fold in the whipped egg whites which will give your pancakes a nice fluffy rise.
  5. Warm a non-stick pan with butter and when the butter starts to bubble, ladle in a generous portion of batter.
  6. When it holds itself and the bottom is cooked, flip it over and cook for two more minutes.
  7. Make a nice stack then serve with your topping of choice. Enjoy.
beer pairing

Serve with a Doom Bar. 

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