At the end of the Gospel According to John, there's a wonderful story about Jesus preparing breakfast for his disciples in one of the last resurrection appearance described there:
"When they had gone ashore, they saw a charcoal fire there, with fish on it, and bread...Jesus said to them, 'Come and have breakfast.'" (John 21:9, 12a)
I recognize in this account the God of Genesis; the God who created the heavens and the earth in Chapter 1, yet who walks through the garden seeking his beloved creatures in Chapter 2. This little story in John presents the resurrected Son of God who nevertheless takes the time to prepare a meal for his friends as a simple, loving act of service. I think it's my favorite of the resurrection stories from the gospels.
Anyway, I didn't grill any fish this Easter morning, but I did cook up some pretty rockin' beer pancakes for a few of the guys in my house. Supposedly it was invented by campers lacking clean water in the morning, but I found it to be just as good an idea right here in the house. They were full of flavor, and very hearty. A stack of three was just about too much to eat!
I cobbled together the recipe from various sources. It's just a straightforward pancake recipe, with beer substituted for milk or water.
1 cup flour
1 cup whole wheat flour
1/2 cup sugar
1 1/2 tsp baking powder
2 cups beer, I used Goose Island Oatmeal Stout, which seemed breakfasty to me.
Sift the flour and baking powder together, then add the sugar, eggs and beer. Stir until mostly smooth, but leave a few lumps in the batter. Pour about 1/3 cup into a hot griddle with butter and oil. (I cook my pancakes with a mixture of butter and light vegetable oil. I think it makes them taste richer and gets them nice and browned in the griddle. I guess some people think this is too greasy, but come on, these are pancakes, not oatmeal.) When the top is nice and bubbly and the edges are just starting to dry, flip them over and cook for another minute or so. Don't wait too long to cook the batter, the last pancakes will start to be less fluffy than the first ones, more so the longer you wait.
Serve with maple sauce: 1/2 butter and 1/2 pure maple syrup, cooked in a small saucepan until the butter is melted and brought just to boiling.
Makes about nine 6 inch pancakes.