Rye and Beer Pancakes

• 2/3 cup(70 g) cake flour
• 3/4 cup(85 g) rye flour
• 1/4 tspkosher salt
• 4eggs
• 1 cup(240 g) whole milk
• 2 tbspunsalted butter, melted, plus more for greasing
• 1 cup(237 g) beer (pilsner or pale ale)
• 1 cup(226 g) heavy cream
• 3 tbsppowdered sugar
•  Berry compote or fresh fruit, for serving

Preparation

1. 1.

   In a medium bowl, whisk the cake flour, rye flour, and salt until well combined. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, milk, and melted butter on medium until frothy. Add the flour mixture and beat on low until well incorporated and no floury lumps remain. Add the beer and whisk on low for 1 minute more. Set aside while you whip the cream.

2. 2.

   In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a handheld mixer, whip the cream on medium until soft peaks form. Add the powdered sugar and whip again.

3. 3.

   Lightly butter a medium nonstick skillet or crepe pan and set it over medium heat. The batter is buttery enough that you may not need to butter the pan again for the remaining pancakes. Using a ladle, drop about 2/3 cup of the batter onto the pan, lifting and swirling the pan to cover the surface thinly. Let the pancake cook for about 2 minutes, until the surface looks fairly dry and the edges are browned and lifting slightly away from the pan. Flip it with a spatula and let it cook on the other side for 1 minute more. Place the pancake on a plate and repeat with the remaining batter, stacking the pancakes as you go.

4. 4.

   Serve immediately with bowls of sweetened whipped cream and berry compote.