No, my taste buds haven't gone funny. Replacing all the liquid in a time-tested pancake recipe with fresh Hefeweizen really makes a delicious difference! The fruity and spicy flavors of the wheat beer will come through on your breakfast plate. These pancakes deserve real maple syrup.

1.5 cups all purpose flour

1 teaspoon salt

3 tablespoons sugar (minimally refined; or use 4 tablespoons light malt extract)

1.75 teaspoons double-acting baking soda

Place the above ingredients in a bowl. In a different bowl, combine:

2 slightly beaten eggs

3 tablespoons melted butter (or cannola oil if you want to be more healthy)

1 to 1.25 cups fresh Hefeweizen

Mix the liquid ingredients quickly into the dry, being careful not to over-mix; a few lumps are not only acceptable, but desirable! If you have the time, allow the batter to rest in a refrigersted environment.

Laddle the batter into an ungreased pan over medium heat and flip when bubbles break the surface. Watch side two carefully; it will cook faster than the first! Serve at once with real maple syrup.