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  Gingerbread Corn Cakes
  Category: Breakfast
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 261
Ingredients:
-Sue Woodward

MMMMMPANCAKES

3/4 cup Whole wheat flour
1/2 cup Unbleached flour
1/4 cup Yellow cornmeal, preferably stone ground
2 1/2 tsp Baking powder
1 tsp Ground ginger
1/2 tsp Ground cinnamon
1/2 tsp Ground cloves
1/2 tsp Ground nutmeg
1/2 tsp Salt
2 large Eggs
1/4 cup Unsulfured molasses
1 2/3 cup Milk
1/4 cup Flavorless vegetable oil

MMMMMWARM APPLESAUCE

1 1/2 cup Sweetened or unsweetened applesauce
3 tbsp Unsulfured molasses
1 tbsp Sugar, optional
Instructions:
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.

Source: TPA Trib, 2/16/95
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