A friend on a skiing trip in Vermont raved about some gingerbread pancakes she ate at a restaurant up there. I emailed the place to see if they’d be willing to share the recipe with the RootsLiving community. But alas, they wouldn’t give it up.
So I did some searching and found this recipe in a cookbook I was given for Christmas this year: “Comfort Food: Warm and Homey, Rich and Hearty.” I made them for dinner tonight and found them to be very light, fluffy and brimming with gingerbread flavor.
- All Purpose Flour (1 1/4 cups)
- Baking Powder (1 tsp.)
- Baking Soda (1/2 tsp.)
- Kosher Salt (1/2 tsp.) (I’m sure if you don’t have Kosher, regular salt will do.)
- Ground Cinnamon (1 tsp.)
- Ground Ginger (3/4 tsp.)
- Ground Cloves (1/8 tsp.)
- Large Eggs (2)
- Dark Brown Sugar (1/4 cup, firmly packed)
- Unsulfured Light Molasses (2 tbsp.)
- Unsalted Butter (2 tbsp, melted, plus more for serving)
- Brewed Coffee (1/4 cup, at room temperature)
- Canola Oil (enough for cooking)
- Pure Maple Syrup (For serving. I didn’t have pure maple syrup so I used Aunt Jemima Original. I know, sacrilege!)
What I Did:
Preheat oven to 200 degrees.
In a large bowl sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
In another bowl whisk together the eggs, brown sugar, molasses, the 2 tablespoons of melted butter, coffee, and 1/2 cup of water.
Pour the egg mixture into the flour mixture and stir until combined. Don’t overwork it.
Get a frying pan hot enough so that water flicked on it will sizzle and skitter across the surface.
Brush a light coating of the oil over the pan and then pour about 1/4 cup of the batter onto it. Cook pancake until bubbles form on the surface (about 2 min.). And then flip it over until the bottom is golden brown (about 30 seconds to 1 min.)
Transfer pancakes to a baking sheet and keep warm in the oven.
Serve hot and with plenty of butter and syrup.
Find more recipes in the Food section.