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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.


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Yield: 10 servings 

Ingredients:
1-1/3 cups all purpose flour
1 tsp. baking powder
1/4 tsp. each baking soda and salt
1/2 tsp. ginger
1 tsp. cinnamon
1 egg
1-1/4 cups whole milk
1/4 cup molasses
3 tbsp vegetable oil

Lemon Sauce:
1/2 cup granulated sugar
1 tbsp. cornstarch
1 cup hot water
2 tbsp. butter
1/2 tsp. grated lemon peel
2 tbsp. lemon juice

Instructions:
1. Stir together dry ingredients.
2. In a separate bowl, beat egg with milk. Beat in molasses then oil.
3. Add flour mixture and stir until combined. Batter will be lumpy. Lumps will cook out.
4. Grease a griddle or frying pan. Use approximately two tbsp. Of batter for each pancake. Turn when the pancake appears to be dry and bubbles appear on the top. Flip and cook the second side until lightly browned. Watch these closely - they burn easily.

Lemon Sauce:
1. In a medium saucepan, mix sugar and cornstarch. Gradually add hot water. Cook, stirring over medium heat until the mixture is thick and clear.
2. Add remaining ingredients, stirring until butter melts.
3. Serve warm. This does not store well - so invite everyone over and use it up!


 

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