Gingerbread Pancakes

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            FOOD FUNNY
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Thanks to Anna Welander of Uppsala, Sweden for sending us this one:

"Don't take a butcher's advice on how to cook meat. If he knew, he'd
be a chef."

- Andy Rooney

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            TODAY'S RECIPE
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When I choose recipes for our weekly themes I base my choices largely
on my own personal preferences and, as might be expected, these
personal preferences frequently lead me down a well-trodden path. For
example, I found a recipe for apple pecan pancakes that sounded good
to me because I like apples, I like pecans, and I like pancakes, so I
announced that today's recipe would be Apple Pecan Pancakes. However,
when it came time to compose the recipe for today's edition, it
sounded very familiar. Sure enough, I published a similar recipe for
Apple Pecan Pancakes a couple of years ago, so rather than repeat
myself, I decided to publish a different recipe today. I have included
the Apple Pecan Pancake recipe below for those readers who had their
hearts set on it.

Gingerbread Pancakes

1 1/3 cup (330 ml) all-purpose flour
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) baking powder
1/2 tsp (2 ml) ground ginger
1/4 tsp (1 ml) baking soda
1/4 tsp (1 ml) salt
1 egg
1 1/4 cups (310 ml) milk
1/4 cup (60 ml) molasses
3 Tbs (45 ml) vegetable oil

Combine the dry ingredients in a mixing bowl. In a separate bowl beat
together the egg and milk. Beat in the molasses and oil and stir into
the dry mixture, stirring just until combined - the batter should be
slightly lumpy. Using a 1/4 cup (60 ml) measure, drop onto a hot,
lightly greased griddle or skillet. Turn when bubbles form on the
surface and the edges are golden brown. Makes about 8 pancakes.

These pancakes and the accompanying syrup will make you think you're
having apple pie for breakfast.

Apple Pecan Pancakes with Apple Spice Syrup

1 cup (250 ml) all-purpose flour
2 Tbs (30 ml) brown sugar
2 tsp (10 ml) baking powder
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) ground cinnamon
3/4 cup (180 ml) plus 2 Tbs (30 ml) milk
2 eggs, separated, whites stiffly beaten
1 tsp (5 ml) vanilla extract
1/2 cup (125 ml) peeled and finely chopped apple
1/2 cup (125 ml) finely chopped pecans

Combine the flour, brown sugar, baking powder, salt, and cinnamon in a
mixing bowl. Stir in the milk, egg yolks, and vanilla. Fold in the
apple, pecans, and beaten egg whites. Using a 1/4 cup (60 ml)
measure, drop onto a hot, lightly greased griddle or skillet. Turn
when bubbles form on the surface and the edges are golden brown.
Serve with apple spice syrup (recipe below). Makes about 12 pancakes.

Apple Spice Syrup

1/4 cup (60 ml) packed brown sugar
2 Tbs (30 ml) cornstarch (cornflour)
1/4 tsp (1 ml) ground allspice
1/4 tsp (1 ml) ground cinnamon
1/4 tsp (1 ml) ground nutmeg
2 cups (500 ml) apple juice or cider

Combine the brown sugar, cornstarch, and spices in a saucepan and mix
well. Add the juice and stir over moderate heat until the syrup boils
and is slightly thickened. Cool slightly before serving. Makes 2
cups (500 ml).
Received on Tue Jan 11 09:24:38 2005