BEHOLD! ICHABOD'S SLAPJACKS"As Ichabod jogged slowly on his way, his eye, ever open to every symptom of culinary abundance, ranged with delight over the treasures of jolly autumn. On all sides he beheld vast stores of apples, some hanging in oppressive opulence on the trees, some gathered into baskets and barrels for the market, others heaped up in rich piles for the cider press. Farther on he beheld great fields of Indian corn, with its golden ears peeping from hasty pudding; and the yellow pumpkins lying beneath them, turning up their fair round bellies to the sun, and giving ample prospects of the most luxurious of pies; and anon he passed the fragrant buckwheat fields, breathing the odor of the beehive, and as he beheld them, soft anticipations stole over his mind of dainty slapjacks, well buttered and garnished with honey or treacle, by the delicate little dimpled hand of Katrina Van Tassel.
—Washington Irving, The Legend of Sleepy Hollow"
2 cups all-purpose flour, sifted
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 tablespoons butter or margarine, melted
2 tablespoons honey
2 large eggs, slightly beaten
FOR SERVING:Butter or margarine
Maple syrup
Combine the dry ingredients in a large bowl. Add the remaining ingredients and mix well, scraping sides. Mixture will be somewhat thick.
Spoon batter onto a greased griddle heated to about 375 degrees F (medium-high heat), making pancake a manageable size. Flip the pancake when batter is bubbled over the entire top and the edges are slightly dry (should take about 2 to 3 minutes). Cook bottom until golden brown, about 1 minute.
Serve topped with butter or margarine and maple syrup.
Makes about 8 slapjacks
Excerpted from
The Book Lover's Cookbook by Shaunda Kennedy Wenger and Janet Kay JensenCopyright © 2003 by Shaunda Kennedy Wenger Janet Kay Jensen. Excerpted by permission of Ballantine Books, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
