It's time again for the Secret Recipe Club! What's that, you ask? Well, it's a group of food bloggers who are all assigned another blog from the group (in secret, hence the name) and then we all reveal on the same day at the same time. Fun, right? I enjoy getting my assignment every month and finding something to make from a blog that I don't know a whole lot about.
This month is no exception. I was assigned the blog Crazed Mom, written by Nicole. Nicole is a mom of 5 teenagers, and I am exhausted just thinking about that. She's a writer, and she makes some delicious looking and sounding food.
I have to admit, when I started looking at her blog, I didn't get past her Breakfast offerings. As the owner of a new waffle iron, I'm all about waffle recipes right now. I eyed these Blueberry Lemon Ricotta Pancakes, because I have ricotta needing to be used in my fridge and blueberries right now; but Nicole made these for an SRC reveal. I also really want to make these Pumpkin Spice Latte Doughnuts, but I would need a doughnut baking pan...and I'm still playing with my waffle iron. Then I found something that totally caught my attention.
As some of my friends on Facebook know, I was literally giving away some of my Gourmet Garden stir in paste herb tubes from past blogging events. I love their products (just ask, and I'll tell you!), but there are some that I've never known what to do with...like Lemongrass. It's intimidating looking at the store, and I've never used it. But I have 3 tubes of it in my freezer. I saw the picture in the index with the Gourmet Garden tubes, and saw that this would use up (albeit a small amount) of my Lemongrass stash, and I was in! Plus, the leftovers are freezable, as we start the grind towards school. I'm starting my freezer cooking to make the fall easier. J and I both enjoyed these for breakfast, and they'll be great out of the toaster with maple syrup this fall too,
I present to you now Crazed Mom's Lemongrass Ginger Pancakes:
Ingredients:From Crazed Mom
1-1/2 c flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp grated Ginger (I used Gourmet Garden stir in paste)
1 tsp minced Lemongrass (I used Gourmet Garden stir in paste)
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
1/2 tsp vanilla
1/4 c molasses
1 c milk
1. In a medium bowl, stir together dry ingredients. Make a well in the centre.
2. In a second bowl, beat together egg, vanilla and molasses until smooth. Slowly add milk until full incorporated (I used electric hand beaters to ensure that the molasses is fully suspended in the milk)
3. With beaters running on low, slowly pour milk mixture into flour mixture, and beat until just combined. Batter is thick and a little lumpy.
4. Heat griddle and brush with oil. Pour about 1/4 c of batter per pancake. I found I had to spread the batter with the edge of the cup. Cook until bubbles begin to form around the edges. Turn and cook for about 2 minutes on the other side as well. Keep made pancakes warm in 250F oven while continuing, oiling griddle as needed.