7 Pat dwigans — nathan and
Goldman
Pancakes
2 c Flour
1 ts Salt
2 ts Baking powder
1/2 c Cornmeal
1/2 c Sugar
2 lg Eggs well beaten
3 c Milk
Vegetable oil for cooking
Filling
1 c Finely chopped walnuts
2 tb Brown sugar
1 ts Cinnamon
1 c Raisins
1 lg Apple peeled and grated
Warm water, orange juice
Or applesauce
Honey syrup
3/4 c Water
3/4 c Honey
Pancakes: mix flour, salt and baking powder. Add cornmeal and sugar
and blend well. Add the eggs and finally the milk mixing well each
time until the batter is smooth. Barely cover the bottom of a 7 inch
skillet ( a crepe pan is best.) which has a cover w Preheat oven to
350.
Filling: Mix nuts, brown sugar, and spices with one or two of the
suggested fruits and enough water, juice or applesauce to hold the
mixture together. Spread a small amount of the filling on each
pancake. Fold in half and press sides together.
Syrup: Boil water and mix with honey.
Place completed pancakes slightly overlapping each other in baking
dish, and dribble with some of the honey surup. bake in oven for 8
minutes. Serve with piping hot remaining syrup.
Variation: 1 cup dried apricots, chopped coarssely can be used
instead of the apples or raisins.
Yields
12 servings