This is a different pancake to be sure as it is eggless and uses a mix (like Krusteaz).
- 4 cups of the whole wheat and honey pancake mix * see above
- 3 tsp. finely chopped preserved ginger
- 1 tsp. cinnamon
- 1/2 tsp. freshly grated nutmeg
- pinch of ground cloves
- 2 tsp. molasses
- 3 1/2 cups water
In a large bowl, whisk together the pancake mix, spices, molasses and water, blending well.
Heat griddle and spray with nonstick spray if necessary. Pour batter onto the hot griddle, forming medium sized pancakes. When bubbles form, flip and brown the other side.
Lemon Sauce
- 1 cup sugar
- 2 tbsp. cornstarch
- 2 cups water
- 1/4 cup butter
- 2 tbsp. grated lemon zest
- 1/4 cup fresh lemon juice
Combine the sugar and cornstarch in a medium saucepan. Gradually, whisk in the water and bring to a boil. Stir constantly for about 5 minutes until thickens. Remove from the heat and add the butter, zest and juice. Serve warm over the pancakes.
This makes about 18 pancakes.
Pumpkin Ginger Cheesecake
A few additions to the classic cheesecake using pumpkin and you raise the bar another step up. The use of preserved ginger is awesome.
- 1 1/4 cups gingersnap cookies , crushed
- 2 tbsp. brown sugar
- 1/2 tsp. ground cinnamon
- 1/3 cup melted butter
- 1 1/2 cups canned pumpkin (not pie mix)
- 1/4 cup brown sugar
- 2 cubes preserved ginger, chopped fine
- 1 tbsp. juice from preserved ginger
- 1/2 tsp. each nutmeg (freshly grated), 1/2 tsp. cinnamon
- 3 pkgs. Philadelphia cream cheese
- 1/3 cup English toffee bits
- 1 can condensed milk
- 3 large eggs
To make the crust, add the crumbs, sugar, cinnamon and melted butter together and press into a 9 inch springform pan.
Whisk together the pumpkin, sugar, spices, ginger and juice and set aside.
Beat together the cream cheese until fluffy and slowly add in the condensed milk, eggs, toffee bits and the pumpkin mixture. Blend well.
Place a pan in the bottom of the oven, half filled with water. This will allow steam and prevent cracking of the filling. Pour filling into prepared pan and bake in a 325 degree oven for about 50-55 minutes, until the center is set. Turn the heat off and let cool in the oven for 60 minutes and then finish cooling on a rack. Let this sit in the refrigerator overnight. All you need is cinnamon flavoured whipped cream and you have gone another level to finish this off.
Light As Air Oatmeal Crunchies
This was a wonderful trial and error cookie. It is sooooo darn good, you will have to make more. I know, I have to now. The ingredient that makes this cookie is….read on and you’ll see.
- 1 cup softened butter, not melted
- 1/2 cup sugar
- 1 cup sifted flour
- 1 1/2 cup Quaker oats (not instant)
- 2 squares of Dalton’s preserved ginger in syrup (finely chopped)
- 1 tbsp. ginger syrup
- Icing sugar for sprinkling
Preheat oven to 350 degrees. In a large bowl, beat together the butter and sugar for a couple of minutes until really light, smooth and creamy.
Add the flour and combine well. Add the oatmeal , chopped ginger and syrup and mix together.
On parchment lined cookie sheets, shape dough into balls about 1 inch in size. With a fork dipped in water, press lightly on top and turn the sheet and press in the opposite direction (cross hatch).
Bake for about 12-16 minutes just until the edges start to turn a golden colour. Remove from the oven and let sit for a few seconds. Remove to a wire rack to cool completely and then sprinkle the tops with icing sugar.
If you give the family a “taster” you might as well give them all the cookies because they will keep coming back for more. Yes they will.
Ginger Scones
These are a great tasting scone and our guests would ask if they could take any that were leftover for ‘later’.
- 2 cups flour, sifted
- 4 tsp. baking powder
- 1/4 cup sugar
- pinch of salt
- 1/2 cup COLD butter (never margarine)
- 1/3 cup finely chopped preserved ginger
- 2/3 cup milk
- 1 large egg white
- light brown sugar
Preheat oven to 450 degrees.
In a large bowl, sift together the flour, baking powder, sugar and salt. Cut in the butter until crumbly. Add the ginger and milk just until the dough comes together.
On a parchment lined cookie sheet, turn the dough out and pat together into a round. With a knife, score into 8 – 10 wedges. Brush with the whipped egg white and sprinkle with brown sugar.
Bake 12-15 minutes.
Have some butter, napkins and fresh brewed coffee on hand. See what I mean? They have all disappeared.