Measure out the porter first, allowing the head to subside and then adjusting as needed to get 1 1/3 cup. While the beer is settling down, put all the dry ingredients in a small bowl (you know, the flours, bran, baking powder and salt — not the sugar, that counts as a wet ingredient) and use a whisk to stir it all together. Set aside. Now add the sugar, oil and egg to the porter in a larger bowl, and stir with a fork to get a smooth mixture. Then pour the dry ingredients into the wet and stir with a whisk just until the batter is smooth. Let this sit while you're getting the sauce together as directed below.
If using a griddle, preheat it according to the directions. Otherwise you can use a skillet (I used to use nonstick, but now my choice is cast iron — it's your choice). Pour a tablespoon or two of canola oil into a ramekin or other small bowl and keep handy. Once the griddle or skillet is hot enough, brush a small amount of the oil on it to prevent the pancakes from sticking. I only had to do this two or three times to make the whole batch on my cast iron griddle. Pour or scoop 1/4 cup of the batter onto the griddle per pancake. Flip once bubbles start breaking through the top of the pancake, then cook just until the dough has set. Keep the pancakes warm until all have been made.
I measured out the beer for the sauce and added a more or less equivalent amount of maple syrup and butter. And yes, then I drank the small amount of beer remaining. Or, you could use all the remaining beer and increase the syrup and butter accordingly. This is relax and go with the flow cooking!
Combine all three ingredients in a small sauce pan. Heat over medium high heat for a few minutes, stirring. As noted above, it will foam up, so take care to avoid any spillovers. Turn the heat to low to keep the sauce warm while making the pancakes. This is a thin sauce, and it does have a tendency to split if it sits too long or gets cool, so heat it up a bit more before decanting into a serving jug.