Gingerbread Pancakes
Makes 12 small pancakes
315g, 2 ½ cups All purpose flour
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon ground cloves
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground nutmeg
3 eggs
60g, 1/4 cup brown sugar
400g, 1 ¾ cups buttermilk
57g, 4 tablespoons butter or margarine, melted
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cloves, cinnamon, ginger, and nutmeg. Set aside.
In a large bowl, mix eggs and brown sugar until well combined. Add the buttermilk and stir to combine. Add the liquid ingredients to the flour mixture and stir just until combined. Stir in the melted butter.
Grease a griddle or heavy skillet. Heat griddle or skillet over medium-high heat and then add the batter. Cook until little bubbles appear around the edges of the pancake, and then flip. Cook on the second side until golden brown and cooked through in the middle. Serve immediately.
Sorghum Apples
5 golden delicious apples, peeled and quartered
1 quart apple cider
1 cup sorghum molasses
5 cups granulated sugar
1 teaspoon salt
2 cinnamon sticks
2 star anise
Place all ingredients in a saucepan and bring to a simmer. On low heat, cook the apples for about 30 minutes. Take off the heat and let the apples cool in the liquid and turn translucent.
Cinnamon – Orange Whipped Cream
1 cup Heavy Cream
½ tablespoon granulated sugar
Zest of 1 orange
½ tablespoon ground cinnamon
In a mixing bowl, combine the heavy cream and sugar. Whisk until soft peaks then add the orange zest and cinnamon and continue to whisk until it is combined.