Sunday, December 06, 2009

12 Days of Christmas Baking - Day 7 - Maple Pancakes with Maple Cranberry Syrup

We all get our recipes from someone. I mean - not often do most of us totally from scratch without ever having something before just create a recipe. There is nothing new under the sun. If we are making spaghetti - it is usually because we have tasted spaghetti before.
My friend, Brandi, who is a great cook, baker, relatively new Mom, pastor's wife, shared this recipe. A lot of times when life is busy you need "semi-homemade stuff". She got these recipes from the former chef here at Southern Seminary. And, the way she used will see...
I love Brandi - and am thankful for her friendship. The above picture was taken at her holiday baking party last December - it was a ton of fun!

These next two recipes are from Chef Pam Price. I'm sure she wouldn't mind if you wanted to post them. :) I actually made this for Ruth (my secret sis last year) but used sugar-free syrup since she is diabetic.

Christmas Morning Pancakes (ideas/recipes from Chef Pam Price)

I like to add cinnamon and fresh ground nutmeg to my favorite store bought boxed pancake mix then pack it into a mason jar with the recipe for Christmas Morning Pancakes. Sometimes I add a package of country ham, apples and festive holiday cloth napkins.

Recipe for Christmas Pancakes:
Mix pancake batter using water and enough pancake mixture to form a smooth batter the consistency of sour cream. Peel two apples, core and slice into very thin slices. Place griddle or pan on medium heat for two minutes. Place one teaspoon real butter in the pan swirling to cover the surface. Add 6 apple slices in a circle shape. Pour batter over the apples. Lower the heat slightly and cook until bubbles come to the top and the edges appear dry. Flip and cook the other side. Remove to heated platter and keep warm . Repeat to make as many pancakes as desired. Serve with maple cranberry syrup and sliced fried country ham.

Maple Cranberry Syrup (also from Chef Pam)

1-cup maple syrup
1 cup whole berry cranberry sauce
¼ cup chopped walnuts

In a one-quart saucepan, combine the syrup and cranberry sauce. Heat, stirring occasionally, until cranberry sauce is melted. Stir in the walnuts. Pour into a small decorative jar. Give instructions on a recipe card to serve warm. Store covered in the refrigerator up to four weeks.
*This would also be a great gift for an anniversary, birthday, or hostess gift.

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