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Measurements
      Title: Beer Griddlecakes with Pilgrim Syrup
 Categories: Breakfast
      Yield: 4 Servings
 
--------------------------BATTER--------------------------------
  1 3/4 c  All-purpose flour
  1 1/2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
      1    Egg
      3 tb Oil
      1 tb Molasses
      1    Bottle beer

---------------------PILGRIM SYRUP----------------------------
      1 c  Packed brown sugar
    1/2 c  Beer
      1 tb Butter (optional)
 
  For batter, mix dry ingredients. Beat egg with oil and molasses. Add
  to dry ingredients along with beer. Stir lightly, just until blended.
  Batter with be slightly lumpy and somewhat thick.  Using about 2 TBS
  batter for each griddlecake, spoon batter onto hot and very lightly
  greased griddle. Spread with back of spoon to 3 1/2 to 4 inches in
  diameter. Cook until browned, turning once. For syrup, combine
  ingredients in saucepan and boil for minutes. Makes 2/3 cups. Makes
  20 griddlecakes, or 4-5 servings.


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