Gingerbread Pancakes Recipe
- Annie B. Bond
- November 2, 2004
- 2:31 am
Something about the smell of gingerbread sums up the spicy, warming spirit of the winter holidays–but usually we serve gingerbread as a dessert (and often after a heavy festive meal). Now you can have gingerbread for breakfast, in the form of these tender, delectable pancakes.
Whip up a batch for your holiday revellers and get everyone off to a good start. Serve them plain, or with maple syrup, yogurt, toasted pecans, or fresh fruit. What a lovely way to start a holiday–or any day!
2 cups flour
1 tablespoon baking powder
1 teaspoon cinnamon
1 teaspoon dried ginger OR 1 tablespoon fresh ginger, grated
1/4 teaspoon ground cloves
1 teaspoon salt
2 cups buttermilk
1/4 cup molasses
2 tablespoons brown sugar
1/4 cup canola or safflower oil or melted butter
1. Combine flour, baking powder, spices, and salt. In a separate bowl, beat eggs and whisk in the remaining ingredients. Combine wet and dry ingredients and mix well.
2. Oil a medium-hot griddle or frying pan–water tossed on surface jumps and spatters–and ladle about 1/4 cup of batter onto the hot surface for each pancake. Let the first die cook fro 3-4 minutes (bubbles form and pop on the top and the shine disappears). Turn once and cook on the second side briefly to finish.
3. Serve with butter and maple syrup, yogurt, toasted pecans, or fresh fruit.
Serves 4 to 6.
Adapted from The Tassajara Recipe Book, by Edward Espe Brown (Shambhala, 2000). COpyright (c) 2000 by Edward Espe Brown. Reprpinted by permission of Shambhala.
Adapted from The Tassajara Recipe Book, by Edward Espe Brown (Shambhala, 2000).
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