Friday, September 19, 2008

Gingerbread economy

Sad as it is, the price of maple syrup has become so high, even in Vermont, that we no longer feel like we can eat it on our pancakes and waffles every morning. Lately we've even begun to rely on the old southern/midwestern standby, homemade brown sugar syrup. As a New Englander of many generations, I find this a bit depressing.

Here was an attempt to come up with a pancake recipe that actually goes fairly well with the thin, caramelly non-maple-tasting brown sugar syrup:

Gingerbread Pancakes

1 c white flour
1/2 c whole wheat flour
3 TBSP sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground cloves

1 TBSP cider vinegar
1 1/2 c (less 1 TBSP) milk
1/2 tsp vanilla

3 TBSP butter
3 eggs

1. Combine all the dry ingredients.
2. Combine cider vinegar and enough milk to make 1 1/2 cups (or, if you like, use 1 1/2 c buttermilk and omit the vinegar), then add 1/2 tsp vanilla
3. Melt butter, add milk and then eggs, one at a time, combining well
4. Add butter-milk-eggs mixture to dry ingredients
5. Ladle by 1/4 cups onto hot griddle

Steps 1 and 2 can be done the night before (leave milk in fridge overnight), making pancakes on school mornings much easier.

Makes about 16

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