Garlic pancakes with ham sauce
Source of Recipe
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Recipe Introduction
Serve for breakfast, brunch, lunch or even a light supper.
List of Ingredients
1/2 lb Butter
3 TBS Rubbed sage
3 Large heads fresh garlic
2 cups Self rising flour
2 Eggs
2 TBS Oil
3 1/2 cups Milk
9 Large cloves fresh garlic, minced
1 lb Lean ham, minced
Recipe
Mix together 12 TBS (1 1/2 sticks)
butter and sage; reserve.
Remove as much outer skin from garlic
as possible without piercing the cloves'
covering.
Set garlic in saucepan, cover with water
and boil gently about 45 minutes or until
cloves are quite soft.
Remove from heat.
When cool enough to handle squeeze each
clove to remove cooked garlic by grasping
clove at tip and pulling down toward base.
In mixing bowl, beat garlic with fork until
smooth.
Add to garlic same amount (at least one cup)
flour, eggs, oil and 1-1/2 cups milk to make
pancake batter.
Add minced garlic to batter and set aside.
Melt remaining 4 tablespoons butter and keep warm.
While waiting for batter to work, place half the
sage butter (6 tb) in saucepan, add 6 tb flour
to make a roux and cook at medium temperature,
stirring frequently, to brown.
Meanwhile in skillet, place remaining 2 tb of
remaining sage butter and add ham.
Heat thru, but do not burn.
When roux is nicely browned, add remaining 2 cups milk.
Allow to thicken, stirring frequently.
Add ham and skillet drippings and mix to make ham sauce.
Keep warm. Heat griddle or clean skillet and grease
lightly with a bit of remaining sage butter.
Drop batter by spoonfuls onto griddle to make silver
dollar-sized pancakes.
Serve with melted butter and ham sauce.
Makes 2 dozen pancakes.
NOTE:
Cooking the garlic until it is soft changes its
flavor from pungent to sweet and nut-like -- a
very good addition to pancakes and a pleasant
compliment to the smokiness of the ham sauce.
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