Sorghum Molasses and Ginger Pancakes

The hardest part of a hurricane, in my mind, is getting back to normal after the storm is over, and the power is back on. This recipe came from staring into a half empty pantry and grabbing what was handy. After a storm things in the pantry seem to be a mess, from taking things out by flashlight and tossing them back where ever they land.

Begin by combining:

1 cup baking mix

1 tablespoon brown sugar

1 egg

1/2 teaspoon baking powder

1 tablespoon softened butter

1/2 cup milk

3 tablespoons sorghum molasses

1 teaspoon vanilla extract

1/8 teaspoon lemon extract

1/2 teaspoon nutmeg

1 teaspoon ginger

1/8 teaspoon cinnamon

Stir until combined, but don't over mix.

Heat your griddle over low heat. The high sugar content will cause them to burn easily. These are a little tricky, turn a little earlier than normal.

Top with butter, maple syrup, or if you like bolder flavor, a drizzle of molasses.

Enjoy.

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Cast Iron Ginger Cakes

These desserts are the perfect way to end a meal. Made in Lodge Cast Iron mini pans, they are the right size for a satisfying finish. Fresh blackberries add just the touch.

Recipe:
Preheat oven and pans to 375 degrees.
Cream together:
4 tablespoons softened butter
1/4 cup sugar
1/2 tsp ginger
1/4 tsp nutmeg
1/4 cup molasses
1/2 tsp baking soda
1 tsp vanilla extract
pinch of salt
1/2 tsp cinnamon
2 tablespoons heavy cream
3 tablespoons milk

Add 1 cup pastry flour and mix together.
Add optional blackberries or raspberries.

Split batter between two small 6 inch or six 3 1/2 inch cast iron pans.
Bake 20 minutes until toothpick in center comes out clean.

Smoked Full Brisket Flat

I smoke a lot of meat. Usually I do a brisket once or twice a month. Yesterday I couldn't find a nice packer, which is the whole brisket, but I did find a beautiful flat which was nicely trimmed. Weighing just over nine pounds the price was equal to the fourteen pound packer that was mostly one giant fat cap.
Since the flat is much leaner, I started by injecting the meat with a mixture of no salt added beef broth and about 1/2 teaspoon of the rub. This will keep the brisket nice and moist through the 10 to 12 hour cooking process.

Ingredients for the rub:
1 teaspoon coarse salt
2 teaspoon ground pepper
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon chili pepper

Add a circle of charcoal around the bottom of your smoker. Add several chunks of oak which has been soaked over night. Light on end of the circle and allow about one half hour for the fire to start. If done properly, you can smoke all day with charcoal ring and only have about one third to one half of t…

Cinnamon Peach Pancake Topping

Living in Florida, we have access to lots of fresh fruits and vegetables. We have several seasons of great produce. Strawberry season just ended, and peaches are just coming to the market. My wife came home with a half dozen, after a trip to the produce stand. This is a quick recipe that is great for pancakes and waffles. It also pairs well with 4Rivers bourbon maple syrup, for those lucky enough to have a smokehouse near you. (For the record, I am not connected in any way with 4Rivers.)

Ingredients:
3 ripe but firm peaches
1/4 cup water
1/8 teaspoon cinnamon
dash ginger
dash nutmeg

Start with the peaches. The ones I have are slightly smaller than usual. Simply peel, remove the pit, and dice into small pieces. Add water and bring to a boil. Reduce heat, and add the spices. Simmer until the fruit softens and the water reduces to a thick syrup. Remove from heat.

I like to add a drizzle of syrup, a heaping spoonful of peaches , and a dollup of whipped cream. Enjoy!

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