New England Brown-Bread Griddle Cakes |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 4 |
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A hearty multi-grain breakfast. Ingredients:
3/4 cup unbleached all-purpose flour |
1/2 cup whole wheat flour |
1/2 cup rye flour |
1/2 cup stone-ground cornmeal |
2 tablespoons packed dark brown sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
3 tablespoons unsalted butter, melted |
2 large eggs, separated |
1 1/2 cups milk |
vegetable oil (for panfrying) |
bacon drippings (optional) or sausage drippings (optional) |
unsalted butter, softened |
1/2 cup raisins |
1/2 cup dark rum |
1/4 cup light corn syrup |
1/4 cup packed light brown sugar or 1/4 cup dark brown sugar |
ground allspice (a pinch) or freshly grated nutmeg (a pinch) |
Directions:
1. To make the syrup: (sterilize 2 half-pint canning jars unless you intend to use all the syrup immediately); combine the raisins and rum in a medium saucepan; let sit for 10-15 minutes; stir in 3/4 cup water and the remaining ingredients; bring to a boil over high heat.
2. Decrease the heat to a simmer; cook for about 5 minutes, until melded into a thin sauce; use syrup immediately or pour into jars, cover, cool, and refrigerate; the syrup keeps for weeks.
3. To make the griddle cakes: in a mixing bowl, stir the flours, cornmeal, brown sugar, baking powder, and salt together (it is recommended to use a bowl with a pouring spout).
4. Scrape in the melted butter; stir until the butter disappears into the dry ingredients.
5. In another bowl, beat the egg whites until soft peaks form; set aside.
6. In another bowl, whisk together the egg yolks with the milk until frothy.
7. Pour egg yolk mixture into the dry ingredients; mix until well combined; fold in the egg whites.
8. Warm a griddle or large skillet over medium heat.
9. Pour a thin film of oil onto the griddle (if desired, add 1/4 to 1/2 teaspoon drippings to the oil for a heartier flavor).
10. Pour or spoon out the batter onto the hot griddle, where it should sizzle and hiss ( a generous 3 tablespoons of batter will make a 4-inch pancake); make as many cakes as you can fit without crowding.
11. Cook the pancakes until their top surface is covered with tiny bubbles but before all the bubbles pop (1-2 minutes).
12. Flip the pancakes and cook until the second side is golden brown (1-2 minutes).
13. Repeat with the remaining batter, adding to the griddle as needed a bit more oil and bacon drippings if desired.
14. Serve immediately with butter and syrup.
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