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The Beer Circle » Cooking, Voodoo Brewery » Cooking: Voodoo Brewery Big Black Voodoo Daddy Chocolate Pancakes

Cooking: Voodoo Brewery Big Black Voodoo Daddy Chocolate Pancakes

When issue #64 of BeerAdvocate Magazine showed up at my doorstep, I thought it was just another magazine I’d leaf through before it inevitably joined the pit of old magazines that stare at me in my bathroom. Oh how wrong I turned out to be. I quickly turned to the recipes page and my mouth about hit the ground. This is what I saw:

The recipe

Chocolate? Check. Breakfast? Check. Beer? Check (I guess that one was obvious). But seriously, Triple Chocolate Stout Pancakes? With an option for bacon? How was I not told about this before?

I had a hilarious time trying to locate all of these ingredients, though. Who knew chocolate malt powder was Nesquik? Buttermilk powder…yea that’s not happening. The only other addition I made (other than adding the optional bacon, obviously), was switched out Fuller’s Chocolate Stout with Voodoo’s Big Black Voodoo Daddy, which is probably my favorite non-barrel aged stout made in PA. I know it isn’t technically a chocolate stout, but I wanted to make these PA Pancakes. Between Voodoo and Hershey’s chocolate, I thought I did a pretty good job.

To start, you’ll want to gather all of your ingredients. There’s some kind of peculiar ingredients, so you’ll want to make sure you have everything before starting.

 

Triple Chocolate Stout Pancakes Ingredients: (makes ~16 pancakes)

  • 2 C All-Purpose flour
  • 1/3 Cocoa Powder
  • 2T powdered malted chocolate (Nesquik)
  • 2T Buttermilk Powder
  • 1/2t Salt
  • 2 Eggs
  • 12oz Big Black Voodoo Daddy (or any chocolate stout, if you’re not lucky enough to be in Voodoo’s distribution area)
  • 2T unsalted butter, melted
  • 1 C dark chocolate, in chunk or chip form
  • 5-6 Strips of cooked bacon, chopped (optional, except for the beer circle writers. For us it’s required)

 

The recipe is so easy, even I could do it without messing it up. After figuring out how to substitute buttermilk for buttermilk powder*, mix all the dry ingredients into one bowl. You then have to whisk the eggs and milk together for a few minutes or so (I got a quick lesson in how hard it is to whisk for that long…my wrist got sore!) before mixing the Big Black Voodoo Daddy and other wet ingredients into a second bowl. Finally, combine both bowls slowly and mix until properly blended, with a few chunks here and there. You’ll end up creating something along the lines of this beauty:

The batter

It really helped that I have a griddle, which should be warmed up to 375F while the bacon is sizzling in the pan on the stove. While all that cooks up, crush the Hershey’s Dark Chocolate bar into pieces small enough to sprinkle onto the uncooked pancakes on the griddle before flipping them. To do this, I put them in a ziplock bag and got out my trusty hammer…it worked surprisingly well. Once everything is cooked, crushed, warmed, and mixed you’re ready to gloop the batter onto the griddle to create two inch pancakes. I used the bacon grease to ready the surface, but the recipe says you can use butter. It’s up to you! As soon as the pancakes settle, sprinkle on bacon pieces and chocolate chunks for added deliciousness.

On the griddle

 

Let the pancakes cook until you can sneak the spatula underneath, and cook until slightly brown on the bottom. Rinse and repeat until all the batter is gone. I decided to start having some fun with the pancakes after the first few, some of my creations:

Smilies: I might be five-years-old

The leftovers. We shall call him “Monster”

These smelled amazing from the time the beer reached the bowl until they were done cooking. I could not wait to finally taste them. Luckily, the recipe calls for 12oz of beer and BBVD is 22oz. I poured the beer, plopped the pancakes onto the plate, and snapped one picture before the carnage began.

Final Product

Overall, you cannot go wrong with these pancakes. They’re easy to make in bulk, inexpensive, and sure to please. Thanks for the recipe BeerAdvocate!

 

* Note from Paige regarding the buttermilk and buttermilk powder. As Russ said, he figured out how to make the substitution; it is important to note that adding actual buttermilk will change the consistency of your pancakes, unless you eliminate other liquid to compensate for this. Buttermilk powder is pretty inexpensive, and doesn’t go bad like actual buttermilk does. So, if you plan on making these pancakes more than once (you know you want to), it’s reasonable to just buy the buttermilk powder. Then, you don’t have to eliminate any of the beer. Woohoo!

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Written by Russ Beck

Russ can trace his beginnings in craft beer to sitting in Zeno’s Pub in State College drinking various craft beer options from across Pennsylvania. Since then, he has never faltered in finding new brews, whether they’re rare, delicious, or hopefully both. Russ will be writing on a large variety of subjects, including but not limited to: reviews, homebrewing, and how to take labels off of beer bottles. He’ll drink just about anything, but prefers a nice Stout, IPA, or Weizenbock. Find Russ Beck on Google Plus

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One Response to "Cooking: Voodoo Brewery Big Black Voodoo Daddy Chocolate Pancakes"

  1. […] home.  We at The Beer Circle haven’t taken an in-depth look at this beer yet, (but we have made pancakes out of it!) so here […]

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