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Allagash White Flapjacks with Sunny Wheat Syrup and Spiced Whipped Cream

Recipe by Deborah Downing

Makes 30 three inch pancakes, one half cup of syrup, two cups of whipped cream



  • Allagash White Beer, 12 ounces
  • Orange juice, 12 ounces
  • Honey, 3 tablespoons
  • Butter, 1 tablespoon
  • Cashews, 2 ounces


  1. Combine Allagash White, orange juice and honey in a saucepan over medium heat.
  2. Mixture will begin to foam. Skim foam and discard.
  3. Continue to reduce until liquid begins to thicken to syrup consistency: approximately 50 minutes.
  4. While syrup is reducing, chop cashews into medium coarseness.
  5. Stir in butter and cashews.


  • All-purpose flour, 9 ounces
  • Granulated sugar, 3 tablespoons
  • Baking soda, 2 teaspoons
  • Salt, ¼ teaspoon
  • Eggs, 3
  • Vanilla, 1 ½ teaspoons
  • Allagash White Beer, 12 ounces
  • Butter, 3 tablespoons melted


  1. Preheat oven to 200 degrees.
  2. Sift dry ingredients together.
  3. In a separate bowl beat eggs together with vanilla.
  4. Pour Allagash White into egg mixture. Let sit until foam subsides.
  5. Mix wet ingredients into dry ingredients until just combined. The batter will be slightly lumpy.
  6. Heat cast iron skillet over medium heat.
  7. Brush skillet with melted butter.
  8. With a two oz. ladle, drop batter in three-inch circles onto skillet. Cook for approximately one and half minutes on the first side until the edges and bottom are browned.
  9. Flip pancakes to cook for another one to two minutes.
  10. Place cooked pancakes on a baking sheet and keep warm in oven until ready to serve.
Whipped Cream


  • Heavy cream, ½ pint
  • Granulated sugar, 2 teaspoons
  • Ground cloves, ⅛ teaspoon


  1. Pour heavy cream, sugar, and cloves into a chilled bowl.
  2. Whip until peaks form.

To Serve

Place five pancakes in a circular pattern on plate. Drizzle one tablespoon of syrup over pancakes. Add a spoonful of whipped cream to the center of the circle.

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Allagash Brewing Company