Gingerbread Corn Cakes Recipe

Gingerbread Corn Cakes Recipe

Yield: 18 Pancakes
Recipe by luhu.jp

Ingredients:
-Sue Woodward,

PANCAKES
3/4 cup: Whole wheat flour,
1/2 cup: Unbleached flour,
1/4 cup: Yellow cornmeal, preferably stone ground
2 1/2 tsp: Baking powder,
1 tsp: Ground ginger,
1/2 tsp: Ground cinnamon,
1/2 tsp: Ground cloves,
1/2 tsp: Ground nutmeg,
1/2 tsp: Salt,
2 large: Eggs,
1/4 cup: Unsulfured molasses,
1 2/3 cup: Milk,
1/4 cup: Flavorless vegetable oil,

WARM APPLESAUCE
1 1/2 cup: Sweetened or unsweetened applesauce,
3 tbsp: Unsulfured molasses,
1 tbsp: Sugar, optional

Directions:

In a lg. bowl, combine dry ingredients. Toss to mix well. In a
separate bowl, beat eggs lightly. Whisk in molasses and milk. Make a
well in the center of the dry ingredients and pour in the liquid.
Whisk several times, just until smooth; do not overmix. Stir in the
oil. The batter will be thin at this point, but it will thicken as it
stands. Let rest 5 mins. If it still seems a bit thin, thicken by
whisking in a few tbspfuls of flour.

Cook on a preheated greased griddle or skillet for 1.1/2 mins., flip,
and cook for about 1 min. Serve with Warm Applesauce or maple syrup.

Warm Applesauce - puree applesauce, molasses, and sugar (optional) in
a food processor. Add just enough water to bring it to the
consistency of a thickish sauce. Transfer the sauce to small
saucepan. Heat, thinning if necessary, with a little more water.
Serve over Gingerbread Corn Cakes.

Source: TPA Trib, 2/16/95


Source from luhu.jp