Classic Lackerlie Recipe
Ingredients
| Milk | 1/2 Cup (16 tbs) | |
| Safflower oil | 2 1/2 Teaspoon | |
| Molasses | 2 1/2 Teaspoon | |
| Honey | 3 Teaspoon, divided | |
| Whole wheat pastry flour | 1 Cup (16 tbs) | |
| Scant 1/2 tsp baking soda | ||
| Carob powder | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Ground ginger | 1/8 Teaspoon | |
| Nutmeg | 1/8 Teaspoon | |
| Dash of allspice | ||
| Dash of cloves | ||
| Cinnamon | 1/2 Teaspoon | |
| Lemon juice | 1 Teaspoon | |
Directions
Scald milk.
Add oil, molasses, and 2 tablespoons of the honey.
Pour into a bowl to cool.
Sift dry ingredients together.
Stir into cooled mixture in two or three additions.
Beat well each time.
Pour into a well-greased 8-inch-square pan.
The batter should not be more than 1/4 inch thick.
Bake at 375° 15 minutes.
Cool in pan on a wire rack.
While still warm, drizzle with a mixture of the remaining 1 tablespoon honey and the lemon juice.
Serve topped with applesauce.
Add oil, molasses, and 2 tablespoons of the honey.
Pour into a bowl to cool.
Sift dry ingredients together.
Stir into cooled mixture in two or three additions.
Beat well each time.
Pour into a well-greased 8-inch-square pan.
The batter should not be more than 1/4 inch thick.
Bake at 375° 15 minutes.
Cool in pan on a wire rack.
While still warm, drizzle with a mixture of the remaining 1 tablespoon honey and the lemon juice.
Serve topped with applesauce.
Chef
