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Watson Estate Gingerbread Waffles (a recipe from the 1930's)

1/3-cup butter
1-cup molasses
1/2 cup buttermilk
1-1/2 teaspoons baking soda
1 egg
2 cups cake flour*
2 teaspoons ground ginger
1-teaspoon salt

Put the butter and molasses in a pan and heat to boiling. Remove from heat
and stir in milk and soda along with a well-beaten egg. Sift the dry
ingredients and add to milk mixture. Bake in hot waffle iron for 1 minute.
Turn off power and leave in iron for 3 minutes.
*OR 1-3/4 cup all purpose flour + 1/4 cup cornstarch 

Snowville Inn Pumpkin Pancakes (The Snowville Inn, Snowville, NH)

1 1/2 cups unbleached all-purpose flour
2 tablespoons double-acting baking powder
2 tablespoons light brown sugar, firmly packed
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground allspice
1 1/2 cups canned evaporated milk, not condensed
1 cup solid-pack canned pumpkin
2 large eggs, slightly beaten
1 1/2 teaspoons vanilla extract
1/4 cup bacon drippings

In a large bowl, sift together the flour, baking powder, brown sugar,
salt, cinnamon, and the allspice.  Stir in the milk, pumpkin, eggs,
vanilla extract, and the bacon drippings and stir the batter until it is
well combined.

Preheat a greased griddle or skillet over moderate heat until drops of
water scatter over the surface.  Pour the batter onto the griddle by 1/3
cupfuls.  Cook the pancakes for 2 minutes on each side, or until they are
golden and cooked through.

Serve with maple syrup, honey or fresh fruit.

Not for Baptists Pancake Syrup

Juice of 1 lemon
1 1/2 teaspoons fresh grated orange peel
3/4 teaspoons fresh grated lemon peel
2 Tablespoons butter, or margarine
3 to 4 Tablespoons brown sugar
3 Tablespoons Ginger Liqueur brandy
2 Tablespoons Brandy

Melt butter and sugar together and add juice and peel.  Stir good and cook
to a bubbly roll.  Let stand for 1 minute of the cooker and add the
liqueur and brandy.  Let stand for a further 2 minutes and serve 1
teaspoon over rolled up pancake.

Note: An nice change to this recipe is replacing Ginger Liqueur brandy
with van der Hum Liqueur (an South African Liqueur - tangerine flavoured
liqueur).

Honey Syrup

3 cups honey
3 cups water

Combine in a saucepan.  Bring to a boil, stirring to blend.  Simmer gently for 5 minutes.  Serve over pancakes & waffles.

Maple Syrup

1 3/4 cup sugar
1/4 cup brown sugar
1 cup water
1/2 tsp vanilla extract
1/2 tsp maple extract

Mix sugars & water in a saucepan.  Bring to a boil and cook 1 minute, add extracts -- to help keep syrup from crystallizing as it stores, cover saucepan as it cools down.

Variation: for diabetics substitute 2 cups "fake sugar) and add 1/2 tsp brown sugar flavor.  You can get brown sugar flavor from Spices Etc.  Here is a direct link to their flavorings page:  http://www.spicesetc.com/category/6  You can use their wide variety of flavorings to make any kind of flavored syrup for your breakfast.

Posted by: wee wifey at 04:07 PM | Comments (43) | Add Comment
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