Root Beer Pancakes Recipes
HOMEMADE ROOT BEER
This Root beer is bound to be a hit at any gathering. It is very easy, ice cold and yummy. Use a large insulated drink cooler to brew it in, and everyone can help themselves using the spigot. This is best to do outdoors or place the cooler in the kitchen sink as it brews. Dry ice can be dangerous. Be sure to use gloves when handling. Do not allow children to handle the dry ice.
Provided by LUVNGRAMS
Categories Drinks Recipes
Time 5m
Yield 64
Number Of Ingredients 4
Steps:
- In a large cooler, mix together the sugar and water, stirring to dissolve sugar completely. Stir in the root beer extract. Carefully place the dry ice into the cooler, and cover loosely with the lid. Do not secure the lid, as pressure may build up.
- Let the mixture brew for about an hour before serving. Leftover root beer can be stored in one gallon milk jugs.
Nutrition Facts : Calories 72.6 calories, Carbohydrate 18.7 g, Sodium 5.9 mg, Sugar 18.7 g
BEER PANCAKES
Great for when you run out of milk but still want pancakes! Also can be made kid-friendly with root beer. Very fluffy and moist!
Provided by chubbylittletoro
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the egg, beer and melted butter; stir with a whisk just until blended - a few lumps are okay.
- Heat a skillet or griddle over medium heat. Coat with vegetable oil or cooking spray. Spoon about 1/4 cup of batter onto the hot surface for each pancake. When bubbles appear on top of the pancakes, flip, and cook until browned on the other side.
Nutrition Facts : Calories 516.6 calories, Carbohydrate 77.7 g, Cholesterol 123.5 mg, Fat 14.6 g, Fiber 1.7 g, Protein 10.3 g, SaturatedFat 8.2 g, Sodium 839.3 mg, Sugar 25.3 g
ROOT BEER PANCAKES
Make and share this Root Beer Pancakes recipe from Food.com.
Provided by Recipe Junkie
Categories Breakfast
Time 15m
Yield 12 pancakes
Number Of Ingredients 4
Steps:
- Put pancake mix in bowl.
- Beat in egg and shortening.
- Beat in root beer until ingredients are moistened.
- Drop by spoonfuls onto hot, greased griddle.
- Flip over when bubbles appear on surface.
- Makes 10-12 thin pancakes.
- Reduce liquid by 1 oz for thicker pancakes.
Nutrition Facts : Calories 69.5, Fat 3.1, SaturatedFat 0.8, Cholesterol 15.7, Sodium 116.5, Carbohydrate 9, Fiber 0.2, Sugar 3.4, Protein 1.4
PUMPKIN PANCAKES WITH ROOT BEER SYRUP, CARAMELIZED BANANAS, AND CINNAMON WHIPPED CREAM
Steps:
- To make pancakes, sift together all of the dry ingredients. In a bowl, combine the puree, whole eggs, and the half-and-half. Add the flour mixture and stir, being careful not to over mix the batter. Finish with the melted butter. Gently fold in 1/2 the egg whites to loosen the batter and when the whites are nearly incorporated, fold in the remaining egg whites.
- Heat the griddle to medium heat. Drizzle enough vegetable oil to prevent sticking and spoon batter onto griddle, spreading them with the back of the spoon. When pancakes are golden brown, flip to finish cooking.
- To make the root beer syrup, reduce root beer until it becomes a thick glaze. Whisk in the butter and spoon over pancakes.
- Cut the bananas in 1/2 lengthwise. Heat a saute pan to medium and melt the butter and sugar. Stir until sugar dissolves and begins to caramelize. Add the bananas and toss to coat.
- To prepare the whipped cream, whisk the cream, cinnamon, and sugar in a bowl until it holds a stiff peak.
- To serve, stack the pancakes on each plate. Spoon the syrup over the pancakes, top with the caramelized bananas and a dollop of cinnamon whipped cream.
ROOT BEER CUPCAKES
Make and share this Root Beer Cupcakes recipe from Food.com.
Provided by Chef Sean 2
Categories Dessert
Time 32m
Yield 18 cupcakes, 18 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees Fahrenheit. Line 18 muffin tin cups with paper liners.
- In large mixer bowl, cream butter and sugar, then beat in eggs. Add remaining cupcake ingredients and blend on low speed to incorporate ingredients, then increase mixer speed to medium and mix for 2 minutes.
- Fill muffin cups 2/3 full. Bake in the preheated oven for 17 to 25 minutes or until done(when cake tester[toothpick] comes out clean). Let cool completely. Remove from muffin tin.
- Combine topping ingredients and frost cooled cupcakes. Store in refrigerator.
Nutrition Facts : Calories 159.4, Fat 7.9, SaturatedFat 5.2, Cholesterol 37.1, Sodium 177.8, Carbohydrate 20.1, Fiber 0.4, Sugar 9.3, Protein 2.3
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