For our wedding, we got the Priday family cookbook. I owe them so much. I use this cookbook at least once a week, oftentimes more. And every recipe we’ve tried is super yummy! Trevor loves making the German Pancakes on Sunday mornings. I just love eating good food, so I enjoy everything. This week, I was not at all disappointed with this delectable little treat:
Gingerbread Pancakes:
1 1/4 C. buttermilk
2 T. shortening
1/2 C. molasses
1 1/2 C. flour
2 eggs, separated
1 T. brown sugar
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. cinnamon
1 1/4 C. buttermilk
2 T. shortening
1/2 C. molasses
1 1/2 C. flour
2 eggs, separated
1 T. brown sugar
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. cinnamon
Beat egg whites until stiff. Mix all the other ingredients together. Fold in the egg whites. Cook like normal pancakes, but one helpful hint: don’t wait until they are all bubbly in the middle like with pancakes. These are burnt by the time they get to that state, and they are better not burnt (personal opinion).
OK, here’s the real kicker, though. You eat these with APPLE SYRUP. A wonderful, divine creation. And here is how you bring this bit of heaven to your house:
Mix together: 1 C. sugar, 2 T. cornstarch, 1/4 tsp. cinnamon, 1 T. lemon juice, and 2 C. apple juice. Boil for 1 minute, and then add 1/4 C. butter.
Holy delicious, Batman. You will thank me. And the Pridays.
The picture is of my nephew eating a cupcake. I had the same feeling while eating these pancakes.
