Spice Pancakes with Lemon Sauce
The Beechmont Inn Bed & Breakfast
Hanover, PA
Karen White
Cooking Temp:Medium hot griddle for pancakes
Medium hot griddle for pancakesPrep Time:20 minutes
20 minutesCooking Time:5 – 7 minutes
5 – 7 minutesPortion:Serves 4 (12 pancakes total)
Serves 4 (12 pancakes total)Ingredients – Lemon Sauce
Sugar1 cup
1 cupCorn Starch2 Tablespoons
2 TablespoonsWater2 cups
2 cupsButter4 Tablespoons
4 TablespoonsLemon peel, grated2 – 3 Tablespoons (or 1 teaspoon lemon oil)
2 – 3 Tablespoons (or 1 teaspoon lemon oil)Lemon juice¼ cup (fresh)
¼ cup (fresh)Ingredients – Spice Pancakes
Flour2 cups
2 cups Oats (regular, not instant)½ cup
½ cup Sugar1 Tablespoon
1 TablespoonBaking powder2 teaspoons
2 teaspoonsBaking soda1 teaspoon
1 teaspoonGinger2 teaspoons
2 teaspoonsGround cinnamon1 teaspoon
1 teaspoonGround nutmeg½ teaspoon
½ teaspoonGround cloves¼ teaspoon
¼ teaspoonSaltPinch
PinchEggs2 large, separated
2 large, separatedButtermilk2 cups
2 cupsButter, melted4 Tablespoons
4 TablespoonsMolasses2 teaspoons
2 teaspoonsFirst, make the lemon sauce. In a small pan, mix one cup of sugar with 2 Tbsp of corn starch. Add 2 cups of water and bring to a boil over high heat. Remove from heat and add 4 Tbsp butter, 2 – 3 Tbsp grated lemon peel, and ¼ cup lemon juice. Stir until the butter melts.
Then, combine flour, oats, sugar, baking powder, baking soda and spices in a large bowl and whisk to blend.
For lighter pancakes, separate eggs and beat egg whites in a deep bowl on high speed until they hold moist peaks.
Beat egg yolks in a medium bowl with buttermilk, butter, sugar, and molasses. Add to flour and spices. Mix until blended. Add whipped egg whites to the mixture by folding them gently into the batter until combined.
Cook on a buttered griddle over medium heat by pouring out enough batter to form pancakes about 4 inches in diameter. Cook until the tops are full of bubbles and then flip and cook for another 2 – 3 minutes until golden brown.
Serve immediately with warm lemon sauce and your favorite bacon or sausage.
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Meet the 8 Broads in the Kitchen
These terrific gals own fabulous bed and breakfast Inns from the East to the West Coast and in between. Check out their inns and their fabulous web site Bed and Breakfast Foodie, where you can book a reservation and get some of their favorite recipes too. Below are recipes from two of the Innkeepers, Lynnette Scofield (with the rose) and Kathryn White (back row second from left). And all 8 Broads have a special offer just for tomoes. And make sure to listen to our very fun interview with them on Tomatoes in the Trenches.
Triple Chocolate Cake
The William Henry Miller Inn
Ithaca, New York
Lynnette Scofield
Bed and Breakfast Foodie
Back in the 1970's, Bon Appetit magazine published this recipe for Triple Chocolate Cake. I'm so sorry that I haven't kept a log of the number of these I've made since it has to be in the high hundreds.
Every night at The William Henry Miller Inn, we serve a dessert buffet for our guests. This is easily one of the favorites of all the items we serve. The mayonnaise and sour cream help to keep this moist and delicious!
The original recipe called for toasted almonds and Amaretto but we have tweaked it a bit due to so many nut allergies.
Enjoy!
INGREDIENTS
1 package (18.25 ounce) chocolate cake mix
1 package (1.7 ounce) instant chocolate pudding
4 large eggs
1/2 cup water
1/2 cup vegetable oil
1/4 cup mayonnaise
3/4 cup sour cream
2 teaspoons vanilla
1 cup chocolate chips
DIRECTIONS
Preheat oven to 350.
Grease a bundt pan well.
In a large mixing bowl, place all ingredients (except the chocolate chips) and mix on low speed of mixer until well blended. Once blended, beat on medium for two minutes.
Add chocolate chips and mix them in to the batter well.
Place batter in the greased bundt pan.
Bake for 55 minutes (or until tester comes out clean).
Let cool before putting on serving plate.
Serves 12
Special offer from the 8 Broads in a Kitchen:
If anyone stays with us and mentions "Three Tomatoes" when they reserve, we'll present them with a mug from our Inn (where ever they stay) filled with cherry tomatoes! (Or maybe homemade granola.....) Then at each successive Inn, a gift reminiscent of that Inn. If a guest stays in all eight, we'll present them with a gift certificate that can be redeemed at the eighth stay for $150. Book your reservations at Bed and Breakfast Foodie.
