Chad Kelley’s no stranger to pairing beer with breakfast: At Dallas’ Meddlesome Moth, he serves brunch items like bacon waffles and pork-belly Benedicts alongside the gastropub’s 40 craft taps. Here, he tops hearty oatmeal pancakes with homemade orange marmalade and a frothy, faintly fruity La Chouffe sabayon. Make the marmalade ahead of time; it’ll keep in the pantry for a year.
Makes: 6
Ingredients:- ORANGE MARMALADE
- 1 pound oranges, sliced into half-wheels ¼-inch thick and seeded
- ¼ pound lemons, sliced into half-wheels ¼-inch thick and seeded
- 8 cups water
- 3½ cups white sugar
- 3 cups brown sugar
- LA CHOUFFE SABAYON
- 5 egg yolks
- ½ cup La Chouffe Blond Ale
- 4 tablespoons sugar
- OATMEAL PANCAKES
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cup cooked oatmeal
- 2 eggs, beaten
- ½ cup milk
- 2 tablespoons plus additional butter, melted
Instructions:
• MAKE THE MARMALADE: In a large stock pot, combine all ingredients and bring to a boil, stirring frequently to ensure the sugars don’t settle at the bottom of the pot and burn.
• Let cook over a rapid boil for 30 minutes until firm. If the marmalade seems thin, continue to cook until it reduces; if it appears too hard, add more water. Let cool and store in sealed mason jars for up to a year.
• MAKE THE SABAYON: Boil a large pot of water over high heat.
• Combine all ingredients in a large metal bowl. Set the bowl over the boiling water and whisk briskly, using a figure 8 pattern and spinning the bowl as you work. About every 40 seconds, remove the bowl from over the water to keep the eggs from scrambling. Whisk constantly until thickened and frothy, 4 to 5 minutes.
• MAKE THE PANCAKES: In a large bowl, combine the flour, baking powder and salt. In a separate bowl, add the eggs, oatmeal, milk and melted butter; stir until combined.
Stir the oatmeal mixture into the flour mix until the batter is well-combined.
• Heat a griddle over medium heat and brush with additional melted
butter. Working in batches, drop the pancake batter onto the hot griddle using about 1/3 cup of batter for each pancake. Cook until bubbles form,
1 to 2 minutes; flip, then cook 1 to 2 minutes more, until both sides of the pancakes are light golden brown. Keep covered until ready to serve, then top each serving with orange marmalade and La Chouffe Sabayon.
