»
S
I
D
E
B
A
R
«
Breakfast for Dinner: Gingerbread Pancakes
Jan 12th, 2010 by

The bold flavor of gingerbread in one of the lightest pancakes you'll ever eat.

The bold flavor of gingerbread in one of the lightest pancakes you'll ever eat.

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.

Ingredients/Shopping List:

  • 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.

»  ©2010 RootsLiving; Substance: WordPress   »  Style: Ahren Ahimsa