by Tsai

We’d like to wish everyone a wonderful start to the year. We’ll be rolling out a schedule soon for upcoming TSAI events, and can’t wait to see old friends and new guests alike. Until then, here’s a recipe we tried out this morning for our first meal of 2012: lemon ginger pancakes with a basil cream sauce.

Pancake Batter: 1 1/2 C flour, 3 1/2 t baking powder, 1 t salt, 1 T sugar, 1 T finely minced ginger, 2 t lemon zest, 1 C and 2 T milk, 3 T lemon juice, 1 egg, 3 T melted butter

  1.  Sift together dry ingredients.
  2. Whisk together wet ingredients.
  3. Add wet ingredients to dry ingredients and stir together until just combined. Do not stir any further.

Basil Cream Sauce: 1 1/2 C heavy cream, 1/4 C brown sugar, handful of basil (leaves still on stems)

  1. Heat cream and sugar in small saucepan until mixture comes to a boil. Be careful as the cream boils over easily. Reduce to low heat and cook on a gentle boil for 10-15 minutes to thicken sauce. 
  2. Steep basil leaves in the cream for one to two minutes before removing the sauce from heat. Remove the basil leaves as well. You may also want to strain the sauce to remove any solids that might have formed. 
  3. Serve pancakes with cream sauce. Garnish with minced basil or lemon zest.

The sauce here is pretty thin, which is good for soaking into the pancakes. If you’d prefer a thicker sauce, you can mix in egg yolks and cook the sauce in a double boiler to form a custard sauce. Here’s a good recipe that provides guidance on how to do that correctly: Sweet Cream Sauce Recipe from Wayne Kung.