Brunch and dessert pancakes
Sunday in Vermont Pancakes
Grate an apple into batter for Pancakes (recipe [page 14]). Make large pancakes 5″ across. Stack five high with warm cranberry sauce between layers. Sprinkle confectioners’ sugar on top. Cut in wedges. Serve immediately.
Spiced Cherry Sauce for Pancakes
Mix ¾ cup sugar, 3 tbsp. cornstarch, ¼ tsp. cinnamon, and ⅛ tsp. salt in small saucepan. Add 1 cup chopped cherries (canned or fresh), 1 tbsp. lemon juice, and 1 cup water (or juice from canned cherries). Bring to boil over direct heat, stirring constantly. Boil 1 min. Serve hot. Makes about 1½ cups sauce.
Colonial Jelly Stack
Make Pancakes (recipe [page 14]). Use ½ cup batter for each pancake. Place 1 pancake on warm plate and while piping hot spread generously with soft butter and jelly. Top with second pancake. Spread and repeat until they are 6 high. Sprinkle top with confectioners’ sugar. Cut stack into wedges. Serve hot. 6 servings.
Maple Whip
Cream ½ cup soft butter. Add 1 cup maple-flavored syrup gradually. Beat until smooth and spreading consistency. Serve on hot pancakes or waffles. This can be refrigerated for future use.