Makes 6 servings
COMPOTE
2 pounds strawberries, sliced (about 5 cups)
1/4 to 1/2 cup brown sugar
1/2 cup Berliner weisse pinch of salt
PANCAKES
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs
1 cup buttermilk
1 cup Berliner weisse
1/4 cup melted butter melted butter or canola oil for brushing the pan
• MAKE THE COMPOTE: In a medium saucepan over medium-high heat, combine the strawberries, brown sugar, 1/2 cup beer and salt; bring to a simmer. Reduce heat to maintain a simmer and cook, stirring occasionally and mashing strawberries, until thick, about 20 minutes.
• MAKE THE PANCAKES: Meanwhile, in a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, salt and cinnamon. In a medium bowl, whisk together the eggs, buttermilk, 1 cup beer
and butter.
• When the compote has thickened, finish the pancakes. Add the wet ingredients to the dry and whisk until just combined (don’t overmix; a few lumps are fine).
• Brush a griddle or large nonstick skillet over medium heat with melted butter or oil and heat until the surface is hot enough to evaporate a drop of water. Using 1/4 cup of batter for each pancake, cook pancakes until the edges look dry and bubbles pop in the center of the pancake surface, 2 to 4 minutes each. Flip and cook until the other side is golden, 1 to 3 minutes more. Repeat with the remaining batter. Serve with the compote.