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Tipsy Barback Flapjacks



-  1 egg yolk

- 1 tbsp sugar

- 2 tbsp milk

- 3 tbsp flour

- 1/4 tsp baking powder


- 2 large egg whites

- 1/8 tsp cream of tartar

- 1.5 tbsp sugar

Blueberries (optional)


1. Whisk the egg yolk with 1 tablespoon of sugar until its consistent throughout. Mix in milk slowly. Then repeat with flour and baking powder until everything is incorporated.

2. In another bowl, whip egg whites with the cream of tartar then add in sugar slowly until the mixture is whipped into a glossy thick meringue. You want it to hold a peak, be careful not to over whip!

3. Fold in the white meringue mixture and be careful not to deflate you you mix.

4. Heat up a large non stick frying pan, make sure to have a lid, on low heat. Lightly brush the pan with oil to create a light film. Using a scoop, place the batter in the pan once it's hot for four minutes.

5. Remove the lid and add more batter on top of each pancake, make sure the bottom isn't burning by carefully looking at the bottom of the pancake then cook for four more minutes.

6. Gently flip the pancakes until they are golden brown on the other side. Gently remove them and serve on a plate with powdered sugar, butter, and syrup.


Blackberry Kölsch Syrup


- 1 bottle of Ellicottville Brewing Blackberry Kölsch

- 1/4 cup of sugar

- lemon zest (optional)


1. Combine ingredients in a sauce pan over medium low heat.

2. Let the mixture reduce until glossy and thickened for around 10 minutes. (It will thicken more during the next process of cooling)

3. Remove from the heat and transfer into a heat resistant container to place in the refrigerator.