The Quilt Inn Country Cookbook

Aliske Webb

mixing with a fork. Turn onto floured surface, knead gently, then roll into a 12x8 inch

rectangle. Set aside.

/3 cup soft butter

cups brown sugar, packed

tbsp. cinnamon

/3 cup raisins

Cream together butter, sugar and cinnamon in mixing bowl. Drop spoonful of

butter mixture into each of 12 large greased muffin pans. Spread remaining mixture

over dough. Sprinkle on raisins. Roll up jelly-roll style. Cut into 12 equal slices. Place

each in muffin pan. Bake 20 minutes or until browned. Remove from pans immediately

to avoid sticking. Serve warm.

Because pancakes can be so-o-o-oo sweet, we like to serve them with

something to cut the sweetness, like spicy sausages or thick cut bacon.

Quilt Inn Pancakes

eggs

cups buttermilk

1/2 cups all purpose flour

tbsp. sugar

tsp. baking soda

/4 cup butter

Beat eggs with buttermilk in mixing bowl. Combine flour, sugar and baking

powder. Stir together well. Mix dry ingredients into wet ingredients only until blended.

Melt butter in skillet and stir into batter. Return skillet to high heat. Spoon 1/4 cup

measures of batter into pan or onto griddle. Cook one side until small bubbles appear.

Flip and cook other side. Repeat until all batter is used.

Serve with real maple syrup. If you like a strong maple flavor, look for Vermont

or Canadian maple syrup which has a thicker consistency and stronger maple taste.

You will use less to achieve the same delicious taste, and save calories.

Published by Bookmice.com

Country Cooking