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GINGERBREAD CORN CAKES

 

Outdoor Dutch Oven Cookbook
by Sheila Mills
These soft, spicy hotcakes are delicious eaten with apples in any form. Top with a mound of sweetened whipped cream or yogurt cheese and a dash of nutmeg.
Yield: about 10 4-inch pancakes


Ingredients

• 1 cup whole wheat flour
• 1/4 cup unbleached all-purpose flour
• 1/4 cup yellow cornmeal '"
• 2½ teaspoons baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 cup molasses
• 1¾ cups milk
• 1/4 cup vegetable oil plus more for greasing griddle
• 2 eggs, beaten


Directions

Mix whole wheat flour, all-purpose flour, cornmeal, baking powder, ginger, cinnamon, cloves, nutmeg, salt, and molasses. Make a well in the center of mixture and set aside.

Whisk the milk and oil with the beaten eggs. Pour into well in dry ingredients. Mix just until smooth. The batter will be thin to start with but will thicken as it stands. Let rest 5 minutes.

Lightly oil griddle. Pour batter 1/4 cup at a time and cook cakes for 2 to 3 minutes, or until small bubbles form on them. Turn and cook 1 to 2 minutes longer.