Waffles, Flapjacks, Pancakes, Blintzes, Crepes, Frybread: From Scandinavia and Around the World Revised and Expanded

From the Editors

In the popular recipe-card file size Stocking Stuffer format, this book is chock-full of the best recipes and information about America's favorite breakfast foods. This book offers a wide variety of pancake-style recipes and tips from around the world. The recipes range from Basic Buttermilk Pancakes to Norwegian Cottage Cheese Pancakes. Pumpkin Pancakes are a great fall treat, and the Brownie Waffle Cookies reminds us that pancakes aren't just for breakfast anymore. The White Wine Chicken Crepes are a meal unto themselves. And what pancake would be complete without Toppings and Syrups? This cookbook offers everything from a Blueberry Cinnamon Syrup to a hearty Corn and Ham Topping. As you can tell, they have taken pancakes to a whole new level! This book is excellent for personal collections and as a gift for those who love breakfast - anytime! <br><br> Gingerbread Pancakes p. 30<br> 2-1/2 cups cake flour<br> 1-1/2 teaspoons baking soda<br> 1 teaspoon ground ginger<br> 1-1/2 teaspoons cinnamon<br> 1/8 teaspoon ground cloves<br> 1/8 teaspoon salt<br> 1-1/4 cups molasses<br> 1/2 cup coffee, cooled<br> 1/4 cup water<br> 1 egg, beaten<br> 1/2 cup melted butter<br> <br><br> Sift dry ingredients together into a mixing bowl. In a separate bowl, mix remaining ingredients. Slowly add the wet ingredients to the dry, mixing well. Drop desired amount of batter onto a lightly greased, low-heat skillet. Cook until bubbles appear, then flip and cook the other side. Top with whipped cream or powdered sugar.<br> Spiral bound, 5-1/2 x 3-1/2", 124 pages.
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