Well, we managed to get shoveled out after a huge winter storm (thanks Paul, for the plow!) and over to the Parents’ house yesterday to deliver…the Internet! Mom and Dad are easing into the digital age.
This morning all is right with the world – no quakes or anything. So we are continuing on our journey of “use up stuff left in the cupboards and freezer from the holidays”. This morning’s version: Mincemeat Pancakes. We’ve put all sorts of things in pancakes – apple chunks, blueberries, shredded carrots… We’re not talking about things wrapped in pancakes, or piled on top of pancakes (sorry, crèpes and blinis), but actually incorporated into the pancakes. These turned out deliciously cakey and spicy, perfect with just a little maple syrup.
For 6 pancakes…
In a medium bowl combine 3/4 c or 185 ml whole wheat flour with 1T or 15 ml baking powder. Make a well in the centre. Into this put 1 egg, 3/4 c or 185 ml leftover mincemeat, 2 T or 30ml canola oil or melted butter, and 1 c or 250 ml milk.
Cook on a buttered griddle or frypan at 350F, turning as the edges dry and bubbles begin to appear.
Serve with maple syrup and watch others wonder what the secret ingredient could be.