MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Marilla Cuthbert's Blueberry Maple Syrup Pancakes
Categories: Breads, Fruits, Dairy, Citrus
Yield: 3 Servings

2 c All-purpose flour
2 tb Sugar
1 ts Baking soda
1/2 ts Salt
2 lg Eggs; separated
1 1/2 c Buttermilk
2 ts Grated lemon peel
3 tb Lemon juice
1/4 c Melted butter
1 c Syrup
1 c Blueberries; rinsed

In a large bowl, mix flour, sugar, soda and salt.

In a small bowl, whisk together egg yolks, buttermilk,
lemon peel, lemon juice and 2 tablespoons butter.

In a deep bowl with a mixer on high speed, whip egg
whites until they hold stiff, moist peaks.

Pour buttermilk mixture into flour mixture; stir to
blend. Add egg whites and fold gently to blend.

On a buttered griddle or 10" to 12" frying pan over
medium heat, pour batter in 1/2 cup portions, without
portions touching. Cook until golden brown on each side,
turning once, 4 to 5 minutes total. Keep warm. Repeat to
cook remaining pancakes.

Meanwhile, in a 1 to 2 quart pan over medium heat,
combine 2 tablespoons butter, syrup and blueberries.
Heat, stirring occasionally, until butter melts,
about 3 minutes.

Serve pancakes with blueberry syrup.

Makes 8 pancakes; 3 or 4 servings

RECIPE FROM: http://www.fln.org

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Janos Maple Syrup Gravy
Categories: Five, Sauces, Poultry
Yield: 1 Quart

5 tb Turkey drippings
3 tb Flour
4 tb Maple syrup
1 qt Chicken stock
Salt & pepper

Place the driping in a heavy skillet over medium high
heat. It will sizzle and spatter as the water cooks off
leaving only the grease, this will take about 3-4
minutes. ( The 5 TBSP measurement refers to all the
liquid taken from the roasting pan, this should yield
about 3 TBSP grease after all the water has cooked
out.).

Stirring constantly add the flour to the hot grease to
form a roux. Cook the roux over the heat about 5-7
minutes stirring constantly being careful not to burn
the flour.

Slowly stir in the maple syrup and then the chicken
stock stirring constantly, being certain not to add any
more chicken stock until the previous addition of stock
is fully incorporated. At the beginning the gravy will
be very thick and pasty, but as all the chicken stock is
added the consistency will become smooth and slightly
thickened.

Simmer over low heat for about five minutes after all
the chicken stock has been added. Correct seasoning with
salt and pepper.

RECIPE FROM: http://allrecipes.com

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