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Cream Cheese Beer Pancakes with Strawberry Saison Syrup

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Ingredients
  

For the pancakes

  • 1/3 cup sugar
  • 4 oz cream cheese
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 large eggs
  • 1 ½ cups wheat beer
  • 1 tsp vanilla extract
  • 2 ¼ cups All purpose flour

For the syrup

  • 8 wt oz about 2 cups sliced strawberries
  • 1 cup granulated sugar
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 1 cup saison or hefeweizen beer

Instructions
 

  • In a blender add the sugar, cream cheese, baking soda, baking powder, salt, eggs, beer and vanilla extract. Blend until just smooth. Add the flour, pulse until just combined (batter can be made up to 24 hours in advance, refrigerate until ready to use.)
  • Heat a griddle to 350°F or a skillet over medium high heat, spray with cooking spray or grease with melted butter.
  • Pour 3 inch circles onto hot surface. Once bubbles appear in the center and the edges look dry, flip pancakes. Cook until underside is golden brown.
  • Add all the syrup ingredients to a pot over high heat. Boil, stirring occasionally, until thickened and reduced by about 1/3. Remove from heat, allow to cool before using.