Levitation Flapjacks

It’s rumored that Queen Elizabeth I started every day with a hunk of Stilton and a tankard of strong English ale. For that dear old battleaxe, beer was just for breakfast. With this super simple flapjack recipe, it’ll be beer o’clock before noon for you too.
And there’s more to come with this recipe, because a dear fellow traveler of ours, stationed in Taipei, tells us that in Taiwan you can buy a pancakes with a fried egg and chili from a truck on just about every corner. Like it’s a taco or something. So, look for a non-vegan version of this recipe soon.
Beer Cakes
2 envelopes dry yeast
2 cups flour
1/2 cup, plus 1 tsp white sugar
1.5 teaspoon baking powder
1 tsp. salt
2 cups, plus one splash Stone Levitation Ale
3 Tbs. warm vegan butter
1.5 cups diced scallions
1/2 cup minced parsley
1. Activate the yeast by mixing 1/8 cup warm water, a splash of beer, and one Tsp. of sugar in a small bowl. Stir, cover, and set aside for ten minutes.
2. Combine all dry ingredients in a large mixing bowl. Gently whisk in the Levitation and the vegan butter.
3. Check your yeast. If it looks like a baby blob out of control, whisk it into the batter. Add Scallions and parsley and cover. Let the batter sit for ten minutes.
4. Heat a large skillet and grease it with vegetable oil. Dump 1/3 cup globs of batter onto your pan, flipping them when they start to bubble on top.
5. Serve with maple syrup, alongside other breakfast treasures.
Beverage: Stone Levitation, and lots of them
Soundtrack: The Velvet Underground’s Sunday Morning.