Gingerbread Corn Cakes
Source of Recipe
www.culinary.com
List of Ingredients
3/4 cup whole wheat flour
1/2 cup unbleached flour
1/4 cup yellow cornmeal
2 1/2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 large eggs
1/4 cup molasses
1 2/3 cups milk
1/4 cup oil
WARM APPLESAUCE:
1 1/2 cups unsweetened applesauce
3 tablespoons molasses
1 tablespoon sugar
Recipe
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.
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