I realize that there will be two reactions to this post.

1. “Beer in pancakes? Really? She’s such a lush.” Or…

2. “Bourbon County Stout in pancakes? Really? What a waste.”

And yes, I have a response for both.

For those of you who think beer in pancakes is crazy, I encourage you to think again. Not only is beer good in nearly anything, but when stout is combined with chocolate, it’s magical. Even at breakfast.

And for those beer nerds out there, trust me — I had similar thoughts. I fully realize that Bourbon County Stout is one of the best beers you can get your hands on, so why would I want to use it in pancakes? But if you look at the recipe, it only calls for two ounces of beer, which means you can drink the rest. Which I did.

Moral of the story: beer at breakfast. It’s a win-win.

(And yes, I very well may be a lush. But at least I drink good beer.)

Bourbon County Stout Pancakes with Cardamom-Spiced Maple Syrup (makes 6 large pancakes, but recipe can be doubled)

What you need:

• 1 cup all-purpose flour
• 1/2 cup 100% whole wheat flour
• 2 tablespoons unsweetened cocoa powder
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 3/4 cup buttermilk
• 2 eggs, lightly beaten
• 2 ounces Bourbon County Stout (or any other bourbon barrel-aged stout)
• 2 tablespoons butter, melted and cooled, plus extra for greasing the griddle
• A small pinch of ground cardamom
• 1/4 cup (or so — depending on your preference) real maple syrup
• 1 tablespoon powdered sugar (optional)
• 1/4 cup chopped pecans, toasted (optional)

How you do it:

1. In a large bowl, whisk together both flours, cocoa powder, sugar, salt, baking powder and cinnamon until well combined. Add buttermilk, eggs, stout and melted butter and mix until no lumps remain.
2. Preheat a large skillet or griddle over medium-high heat. When a drop of water skips across the top of the griddle, it’s hot enough. Melt a bit of butter in the pan to prevent sticking, then ladle batter — in 1/2 cup portions — onto the griddle and cook for approximately two minutes or until bubbles appearing on the to of the pancakes remain open. Flip and cook for another two minutes.
3. Meanwhile, heat maple syrup and cardamom in a saucepan over low heat until warmed through.
4. To serve, top each pancake with syrup, sifted powdered sugar and chopped pecans.