Author Notes: One day the idea of gingerbread pancakes gripped me. I couldn’t find a good recipe so I created this one. The pancakes are fluffy and light but taste just like the best gingerbread. —coconutlime
Makes: 6 pancakes
Ingredients
-
1
cup flour
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1
cup buttermilk
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1
tablespoon dark brown sugar
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1
tablespoon molasses
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1
tablespoon butter, melted and cooled slightly
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1
teaspoon baking powder
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1
teaspoon ground ginger
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1
teaspoon ground nutmeg
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1
teaspoon ground cinnamon
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1/2
teaspoon baking soda
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1/2
teaspoon allspice
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1/2
teaspoon ground cloves
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1
egg, at room temperature
Directions
- Whisk together the egg, molasses, butter, sugar and buttermilk in a small bowl or measuring cup until smooth. Set aside. In a medium bowl, whisk together all of the spices, flour, baking soda and baking powder. Slowly whisk in the egg/milk mixture. There should be no pockets of unmixed flour or large lumps. Batter will be rather thick.
- Allow the batter to sit on the counter while you spray a frying pan or griddle with nonstick spray or melt 1 tablespoon of butter to coat. Heat the pan so that it feels warm when you hover your hand over it. Add about 1/4 cup of the batter into the middle. Cook until bubbles begin to appear and pop. Flip. Cook for about 2 minutes. Both sides should be golden brown.