-----BATTER-----
   1 3/4   c            All-purpose flour
   1 1/2   ts           Baking powder
     1/2   ts           Baking soda
     1/2   ts           Salt
   1                    Egg
   3       tb           Oil
   1       tb           Molasses
   1                    Bottle beer
                        -----PILGRIM SYRUP-----
   1       c            Packed brown sugar
     1/2   c            Beer
   1       tb           Butter (optional)
  For batter, mix dry ingredients. Beat egg with oil and
  molasses. Add to dry ingredients along with beer. Stir
  lightly, just until blended. Batter with be slightly
  lumpy and somewhat thick.  Using about 2 TBS batter
  for each griddlecake, spoon batter onto hot and very
  lightly greased griddle. Spread with back of spoon to
  3 1/2 to 4 inches in diameter. Cook until browned,
  turning once. For syrup, combine ingredients in
  saucepan and boil for minutes. Makes 2/3 cups. Makes
  20 griddlecakes, or 4-5 servings.