| 1 | Mix together 12 tablespoons (1-?sticks) butter and sage; reserve. |
| 2 | Remove as much outer skin from garlic as possible without piercing the cloves" covering. |
| 3 | Set garlic in saucepan, cover with water and boil gently about 45 minutes or until cloves are quite soft. |
| 4 | Remove from heat. |
| 5 | When cool enough to handle squeeze each clove to remove cooked garlic by grasping clove at tip and pulling down toward base. |
| 6 | In mixing bowl, beat garlic with fork until smooth. |
| 7 | Add to garlic same amount (at least one cup) flour, eggs, oil and 1-?cups milk to make pancake batter. |
| 8 | Add minced garlic to batter and set aside. |
| 9 | Melt remaining 4 tablespoons butter and keep warm. |
| 10 | 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. |
| 11 | Meanwhile in skillet, place remaining 2 tb of remaining sage butter and add ham. |
| 12 | Heat thru, but do not burn. |
| 13 | When roux is nicely browned, add remaining 2 cups milk. |
| 14 | Allow to thicken, stirring frequently. |
| 15 | Add ham and skillet drippings and mix to make ham sauce. |
| 16 | Keep warm. |
| 17 | Heat griddle or clean skillet and grease lightly with a bit of remaining sage butter. |
| 18 | Drop batter by spoonfuls onto griddle to make silver dollar-sized pancakes. |
| 19 | Serve with melted butter and ham sauce. |
| 20 | Makes 2 dozen pancakes. |
| 21 | Finalist in 1983 gilroy, california recipe contest. |
| 22 | John keith drummond, san francisco, ca. |
| 23 | 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. |
| 24 | Serve for breakfast, brunch, lunch or even a light supper |
