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To make
the pancakes: Heat the butter in a
medium skillet over medium-high heat.
Add the onions and cook until softened,
about 4 minutes. Set aside.
In a mixing
bowl, whisk the beer, eggs, and vanilla.
Stir in the onions and butter. Add
the biscuit mix, cinnamon, and nutmeg
and stir just to combine. Let stand
for 3 to 5 minutes.
Meanwhile,
to make the syrup: Combine all ingredients
in a small saucepan and bring to a
simmer, stirring. Remove from heat
and keep warm.
Heat a
large skillet over medium heat and
add enough butter to coat it well.
Working in batches, pour about 1/4
cup of batter into the skillet for
each pancake.
Cook until
browned on the bottom and bubbles
begin to form on the top. Turn the
pancakes and cook until browned on
the bottom. Add more butter between
batches as needed. Serve immediately,
with the syrup.
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