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