INGREDIENTS

INSTRUCTIONS

Mix together 12 tablespoons (1-1/2 sticks) butter and sage; reserve.
Remove as much outer skin from garlic as possible without piercing  the
cloves' covering. Set garlic in saucepan, cover with water and  boil
gently about 45 minutes or until cloves are quite soft. Remove  from
heat. When cool enough to handle squeeze each clove to remove  cooked
garlic by grasping clove at tip and pulling down toward base.  In
mixing bowl, beat garlic with fork until smooth. Add to garlic  same
amount (at least one cup) flour, eggs, oil and 1-1/2 cups milk  to make
pancake batter. Add minced garlic to batter and set aside.  Melt
remaining 4 tablespoons butter and keep warm. While waiting for  batter
to work, place half the sage butter (6 tb) in saucepan, add 6  tb flour
to make a roux and cook at medium temperature, stirring  frequently, to
brown. Meanwhile in skillet, place remaining 2 tb of  remaining sage
butter and add ham. Heat thru, but do not burn. When  roux is nicely
browned, add remaining 2 cups milk. Allow to thicken,  stirring
frequently. Add ham and skillet drippings and mix to make  ham sauce.
Keep warm. Heat griddle or clean skillet and grease  lightly with a bit
of remaining sage butter. Drop batter by spoonfuls  onto griddle to
make silver dollar-sized pancakes. Serve with melted  butter and ham
sauce. Makes 2 dozen pancakes. NOTE:Cooking the garlic  until it is
soft changes its flavor from pungent to sweet and  nut-like -- a very
good addition to pancakes and a pleasant  compliment to the smokiness
of the ham sauce. Serve for breakfast,  brunch, lunch or even a light
supper.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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