By Amber Johnson
I make this recipe every time we have out-of-town guests and have resisted sharing it because my plan was to make millions of dollars off of it someday. Or to share it with you. Adapted from a recipe in “Waffles and Pancakes,” by Kate Habershon, makes 10-12 pancakes.
Amber, right, is the moderator of and blogs at .
Ingredients
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
2 teaspoons cinnamon
1 teaspoon cloves
2 eggs
1/2 cup brown sugar
1 cup milk
1/2 cup water
2 tablespoons molasses
4 tablespoons ( 1/2 stick) unsalted butter, melted and cooled
AMBER’S APPLE MARMALADE
2 cups apples, peeled and diced
2 tablespoons butter
3 tablespoons sugar
2 tablespoons whipping cream
1/2 teaspoon cinnamon
Directions
Sift flour, baking powder, baking soda, salt, ginger, cinnamon and cloves into a bowl.
Put eggs and brown sugar into a second bowl and beat well with a wire whisk. Beat in milk, molasses, cooled melted butter and water. Add flour mixture and beat once or twice until almost smooth. Cook on greased griddle.
Marmalade: In a medium-size pan, melt butter over high heat, add apple and sugar. Cook until carmelized. Add cream and bring to a boil, stirring. Add cinnamon.
To serve pancakes, lightly butter them, add marmalade and a light stream of vanilla or apple syrup (or melt extra butter in the marmalade to make it more “syrupy” instead of using bottled syrup). Top with whipped cream and a dusting of powdered sugar.
