To celebrate "Dry January" Erik and Brian teach you how to make a simple yet delicious drink featuring ginger tea, lemon juice, and honey. Just because Dry January means no alcohol, doesn't mean it has to mean no fun. After the ginger tea drink - Erik and Brian give you another use for your Ingrained Baking pancake mix - a pancake cake! Watch the video above for instructions. Detailed recipe below.
Ginger Tea Recipe:
1. Bring water to a boil and add slices of ginger. This isn't an exact science. More water = more tea. More ginger = more spice. Cut the ginger into slivers to allow more surface area to hit the water for that extra flavor.
2. After water boils, turn heat to low and let sit for 30 mins. Again, longer = more intense flavor.
3. Let cool, but this can also be made warm. Just skip step 4.
4. Add ice to cocktail shaker. Pour ginger water over ice, add lemon juice, and honey to taste. We recommend fresh squeezed lemon juice, but store bought is fine too. After ingredients are added - shake well.
5. Pour and enjoy! Garnish with a lemon peel if you feel extra fancy.
Pancake Cake Recipe
Buttercream Filling (caution! This involves hot sugar. Take extra care when working with hot sugar!)
5 egg yolks
1 large egg
1 ½ pounds butter, cubed, at room temperature
1. Start by taking out the butter and cubing it. Next separate the egg yolks and combine with 1 whole egg into the bowl of a stand up mixer (alternatively this can be done with an electric hand mixer but will take a bit more finesse)
2. Place the maple syrup in a small sauce pot (big enough to allow for the bubbling that occurs while cooking) and set on medium heat for about 10 minutes or until the syrup reaches the soft ball sugar stage of 240*F.
3. Meanwhile turn on your mixer fitted with the whisk attachment and whip your eggs on medium to high to achieve a nice pale fluffy egg base (pate a bombe)
4. Once the sugar reaches 240*F slowly add it to your whipping egg yolks, take care to not drizzle on to the whip but down the side of the bowl so the whip does not fling hot sugar and burn you. Let this continue to whip on medium until cooled slightly to warm-room temp.
5. Lastly switch the whisk out for the paddle attachment and add butter piece by piece until it is all incorporated. Let this mix until no visible pieces of butter are seen and the buttercream is light and fluffy. During this phase you can add extracts or flavorings but be careful not to break the emulsion you worked so hard to achieve.
1. Follow directions on back of Ingrained Baking Co pancake mix.
2. Make about 6-7 pancakes to use in your cake. The more pancakes and the wider the pancakes - the higher and wide your cake will be!
1. Stack pancakes while piping the buttercream icing in between each layer.
2. Add additional icing outside of the pancakes to coat the cake
3. Spread icing out to give a smooth look - be creative!
4. Top with berries, fruit, or other additives of your choice!
5. You can eat right away - but we find the cake to be better after it's chilled in the refrigerator for a while.