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These “Cap’n Drunk Pancakes” with a malted milk glaze from The Culinary Bro-Down cookbook are great hangover breakfast food. Crushed cereal is whizzed up with flour, then mixed with your standard pancake ingredients—plus a full can of beer. The malty, fluffy cakes are topped with a funky-sweet malted milk glaze instead of syrup. Per the book intro, “You can add cereal crumbs to cookie dough or cake batter, or basically any batter or dough that doesn’t rely on gluten development like donuts or pizza do. I suggest you do it, and after you eat these pancakes, you’ll see why.” Check out Cheeseburger Pudding and Ramelette recipes from Josh Scherer if his madcap style intrigues you, and get ready for a truly unique experience.
Malted milk powder imparts a slightly earthy, roasty taste and a bit of creaminess, traditionally to shakes and soda fountain drinks, but you can add it to all sort of baked goods, icings, and frostings for an extra dimension of flavor.Buy on Amazon. ›
For the glaze:
Excerpted from the book THE CULINARY BRO-DOWN COOKBOOK by Josh Scherer. Copyright © 2017 by Josh Scherer. Reprinted with permission of Grand Central Life & Style. All rights reserved.
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