Easy Gourmet Recipes

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Ginger Craisin Pancakes
(click for full screen printable version)

Flying Biscuit Cafe
1655 McClendon Avenue
Atlanta, GA 30307
USA
404-687-8888

Ingredients
1/2 cup craisins (dried, sweetened cranberries - raisins may be substituted)
3 tablespoons sugar
1 cup all-purpose flour
1/2 cup graham cracker crumbs
1/8 teaspoon salt
1 tablespoon plus 2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 teaspoons ground ginger
3 large eggs
1-1/2 cups milk
3-1/2 tablespoons unsalted butter, melted and cooled
1 tablespoon plus 2 teaspoons molasses
Canola oil for griddle

Toppings
Maple syrup
Blackstrap molasses

1. Place craisins, sugar, flour, graham cracker crumbs, salt, baking powder, and spices in a large mixing bowl. Stir with a wooden spoon to combine.

2. In a second large bowl combine eggs, milk, butter, and molasses and whisk together to break eggs and combine ingredients. Make a well in the center of the dry ingredients and add the egg-milk mixture. Stir with a wooden spoon until ingredients are just mixed.

3. Place a griddle or large sauté pan over medium-high heat. Lightly coat with canola oil. Using a 1/4 cup measure, ladle batter onto griddle. When bubbles appear on the top of the batter, gently flip cakes over and cook until lightly brown on both sides. Serve hot off the griddle, with warm maple syrup or blackstrap molasses.

Makes about 18-20 pancakes. Serves 4-5

We hope you enjoy these recipes.
Please remember that cooking times and results may
vary slightly due to climate and altitude. Bon appetit!