By Ginger Isham
The old-time Vermonters love that first run of maple syrup. There is nothing like the light fancy for pancakes, waffles and ice cream. Our first syrup was poured over maple walnut ice cream and then over these pancakes from Betty Crocker’s 1982 cookbook:
Pancakes For Two
1 egg (room temperature)
3/4 cup milk
2 tablespoons oil
1 cup flour
1 tablespoon sugar
3 teaspoons baking powder
pinch of salt
Using a whisk, beat egg and add milk and oil. Whip until well blended. Add dry ingredients and stir just enough to blend all together—do not over beat, it doesn’t have to be smooth. Drop onto hot griddle.Flip over when bubbles begin to appear. Makes about four six-inch pancakes.
To make buttermilk pancakes add 1 cup buttermilk in place of milk and 2 teaspoons baking powder and 1/2 teaspoon baking soda in place of 3 teaspoons baking powder. (Also, can use 1/2 cup whole wheat flour and 1/2 cup white flour. I have added 1 or 2 tablespoons wheat germ to the dry ingredients.)
Maple Nut Cream Pie
(from an old UVM Maple Booklet)
One unbaked pie shell
1 cup coarse chopped pecans or walnuts
1/2 cup sugar (I use 1/4 cup)
2 tablespoons butter
1 cup maple syrup (use medium amber or dark amber)
1 cup light cream or evaporated milk
pinch of salt
Sprinkle nuts over bottom of pie crust. Cream butter, sugar and salt. Add beaten eggs, syrup and cream. Pour over nuts. Bake in 450-degree oven for 10 minutes. Reduce heat to 350 degrees and bake about 30 more minutes. Serve with whipped cream and sprinkle of chopped nuts.
Combine 2 tablespoons butter, 1 tablespoon soy sauce and 1 tablespoon dark maple syrup in fry pan. Cut 1 pound of hotdogs in half or pieces and stir and heat until coated with sauce. Stir and simmer about 15 minutes.
Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.