I love pancakes. When I was a little girl I remember finding a recipe for pancakes in a old cookbook. The cookbook was grey and fraying around the edges, and I used the recipe so often that I eventually memorized it. As yesterday was National Pancake day, or at least according to IHOP, I thought I’d share my recipe with you today.
I’ve adjusted the recipe a little over the years adding two key ingredients. I add a little bit of vanilla because yum, and some Ultra Gel because Ultra Gel helps to create a more tender pancake and makes it easy to freeze so you have pop up pancakes later! And really, who doesn’t love having breakfast breads on hand?
Homemade Pancakes with Ultra Gel
2 cups flour
3 Tablespoons sugar
1 teaspoon salt
5 teaspoons baking powder
3 Tablespoons Ultra Gel
2 cups milk
1 teaspoon vanilla
6 Tablespoons unsalted butter, melted
Combine dry ingredients and mix well. In a separate container combine wet ingredients. Add wet ingredients to dry and mix just to combine. Cook pancakes by the 1/3rd cup on a hot (350 degree) griddle, flipping once. Serve with Cornaby’s Jams, Cornaby’s Syrups, Homemade Maple Syrup, or just eat as they are!
To Freeze: Arrange pancakes in layers separated with waxed paper in a gallon freezer bag. Freeze flat. Pop in the toaster to warm.
Lately I’ve been experimenting with things I can do with Cornaby’s newest gourmet jams. I love these jams, especially the apple pie and the cherry pie. They are delicious on toasts and in crepes, but I’ve wondered what else I could do with them. When I made some sugar cookies for Valentines, inspiration struck!
These Cookie Hand Pies are similar to thumbprint cookies but on a larger scale. They consist of two layers of sugar cookie dough, with a hole punched in the top layer which is then filled with Cornaby’s Jams. Now, I know one could argue that any jam would do for this, but it’s really not true. Cornaby’s Jams are unique in their formulation in that they include not only pectin, but heat stable starch. This means that unlike most jams Cornaby’s Jams don’t completely liquefy when they’re cooked. So in cookies and stuffed breads and other baked applications the jam stays put! And they’re delicious too!
Cookie Hand Pies with Cornaby’s Jams
1 cup sugar
1/2 cup shortening
3 Tablespoons milk
2 Tablespoons Ultra Gel
1 teaspoon vanilla
1/2 teaspoon lemon extract
1/2 teaspoon salt
2 teaspoons baking powder
3 cups flour (sifted)
Cream sugar, shortening and eggs and beat well. Blend in milk, Ultra Gel, vanilla and lemon extract. Combine dry ingredients and add to batter, stirring gently to avoid over beating. Add additional flour if needed to form a very soft dough. Roll 1/4 inch thick. Sprinkle with sugar and cut sets of circles, one bottom piece and one top piece with a shape cut out of it to make space for the jam. Align both layers of the cookie pie and press gently to seal. Fill the center with Cornaby’s Jams (My favorite for this is the blackberry raspberry, cherry pie or apple pie).
Bake at 375 for 10-12 minutes until cookies are golden brown and set. Move to a cooling rack to cool fully. If you like you can drizzle with a light glaze or buttercream icing!
Cut shapes in an oval to create hand pies for Easter! St. Patricks? No problem, just cut shamrocks. These cookie pies work for any holiday and are fun to make with the kids.