Yield: 18 Pancakes
Measure | Ingredient |
---|---|
\N \N | -Sue Woodward |
¾ cup | Whole wheat flour |
½ cup | Unbleached flour |
¼ cup | Yellow cornmeal; preferably stone ground |
2½ teaspoon | Baking powder |
1 teaspoon | Ground ginger |
½ teaspoon | Ground cinnamon |
½ teaspoon | Ground cloves |
½ teaspoon | Ground nutmeg |
½ teaspoon | Salt |
2 larges | Eggs |
¼ cup | Unsulfured molasses |
1⅔ cup | Milk |
¼ cup | Flavorless vegetable oil |
1½ cup | Sweetened or unsweetened applesauce |
3 tablespoons | Unsulfured molasses |
1 tablespoon | Sugar; optional |
PANCAKES
WARM APPLESAUCE
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 1⅒/2 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