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. —Rachel Rappaport
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Ingredients
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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
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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.
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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.
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