Against the Grain/Marmalade Porter Pancakes 

Main courseServes 6-8

With Shrove Tuesday later this month, plan your perfect pancakes with this delicious recipe by Jamie Thickett, Head Chef at The Hide in Pocklington. Using beer in pancake batter makes them extra light and crisp, depending on the brew you choose with Against the Grain creating a light, traditional style pancake, perfect for Shrove Tuesday, and Marmalade Porter giving a wonderfully sweet and nutty crust. Serve with caramelised banana, Greek yoghurt, golden syrup and crushed nuts for a deliciously decedent dessert.  


For the batter

125g plain flour
2 tablespoons of golden caster sugar
A pinch of salt
2 eggs (beaten)
300ml Wold Top Against The Grain or Wold Top Marmalade Porter
75g butter (melted)

For the topping

1 banana, sliced on a diagonal
2 tablespoons of golden caster sugar
50g of finely chopped nuts – pistachios or hazelnuts work well
Greek yoghurt and golden syrup, to serve



  1. For the batter, sift the flour into a bowl and mix in the sugar and salt. Whisk in half the eggs, followed by half of the beer.
  2. Add the remaining eggs and then the remaining beer and mix until smooth. Stir in the melted butter. Cover and leave to stand for 1 -2 hours.
  3. While the batter is resting, prepare the bananas. Sprinkle the sugar onto a plate and coat the banana pieces on both sides. Heat a small, non-stick frying pan, and place the banana pieces directly into the pan, allowing them to caramelise on one side before turning over and repeating. Remove and set aside.
  4. Heat a frying pan over a medium to high heat and add a little cooking oil or butter. Pour in half a ladleful of batter, ensuring it covers the base. Cook until you can see the edges turning brown, then carefully loosen with a spatula and flip.
  5. Serve with 3-4 pieces of caramelised banana, Greek yoghurt, a drizzle of golden syrup and a sprinkling of nuts.