Gingerbread Pancakes

I enjoy whipping up gingerbread pancakes on Christmas morning, or more often than not, Christmas brunch, but these pancakes are heart and hearth warming on any winter’s days.

Here’s what you’ll need:

  • 1 1/4 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 3/4 tsp. ground ginger
  • 1/8 tsp. ground cloves
  • 1/4 cup firmly packed dark brown sugar
  • 2 eggs
  • 2 Tbs. light molasses
  • 4 Tbs. (1/2 stick) unsalted butter, melted
  • 3/4 cup water

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and cloves. In another bowl, whisk together the brown sugar, eggs, molasses, 2 Tbs. of the melted butter and the water. Add the wet mixture to the dry mixture and stir until just blended. There will probably be some small lumps it doesn’t need to be completely smoothed out. Why bother stressing over little things.

Now, on a hot griddle I ladle out the batter and let it cook for about three or four minutes (reducing the heat to just below ‘medium’), until it gets a good layer of bubbles on the surface. Flip the pancake and let it cook another minute or two. You can park these on a platter in a warm (200 degree) oven until you’ve gone through all the batter, the whip out the patter. Bring it to the tale and collect the accolades. Remember guests who do not give accolades get no seconds!

Gingerbread Pancakes

Gingerbread Pancakes

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