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1 to 1 1/4 cups hefeweizen 1 1/2 cups all purpose flour 1 teaspoon salt 3 tablespoons sugar 1 3/4 teaspoons double acting baking powder 2 slightly beaten eggs 3 tablespoons melted butter Mix together flour, salt, sugar and baking powder. In another bowl, mix together eggs, butter and hefeweizen. Mix the liquid ingredients quickly into the dry ingredients being careful not to over mix. If you have time, allow the batter a few hours to rest chilled, then cook in an ungreased pan over medium heat. Flip the pancakes when the bubbles start to break the surface, then watch them closely while cooking side two (it will cook faster than the first).
Also if your lazy you can use bisquick, but I don?t suggest it because I feel that bisquick is way to salty. The best mass produced hefeweizen. Since its a yeast wheat beer I like to dump in the yeast to give it extra flavor. I pick this beer because the wheat gives it a bit of sweetness, not to mention that it has a great banana and clove flavor with a slight citrusy acidic twang. A fine addition to the pancakes would be some sliced bananas. Schneider Weisse, Weihenstephaner Hefeweissbier, or Franziskaner Hefe-Weisse would also be great substitutes. If you want it to be sweeter I would suggest a belgian witbier.
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