Gingerbread corn cakes

18 Pancakes

Ingredients

Quantity Ingredient
-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

Directions

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

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