Ayinger Beer Pancakes

Serves: Four


  • ΒΌ l (1 cup) Ayinger Ur-Weisse
  • 200 g (about 1 cup) flour
  • Salt
  • 1/8 l (1/2 cup) milk
  • 100 g (4 oz.) sprouting seeds (mung beans, soya, alfalfa, radish, cress), roughly chopped
  • 4 eggs
  • Clarified butter for frying



Mix the flour, the salt, the beer and the milk, add the sprouts and stir in the eggs until batter is smooth.
Heat clarified butter in a frying pan and pour in batter to make flat pancakes. The pancakes can be served rolled up and filled with vegetable ragout. Cut in strips, they can also be added to clear soups.


Ayinger Pork Filet

Up Next

Samuel Smith’s Gluten-Free Apple Cider Cake with Samuel Smith’s Organic Cider