Gingerbread Pancakes

Yields 8 pancakes (2-3 servings)

I changed this recipe like nobody’s business.  I read the various reviews and a lot of people complained about it being too thick.  So I took matters into my own hands and halved all of the dry ingredients, kept all of the wet ingredients the same, and tweaked a few other things–it worked out amazingly.  Make sure the coffee AND butter are completely cooled, or you’ll have scrambled eggs on your hands…not pretty.

1 1/2 cups all-purpose flour
1/2 cup packed dark brown sugar
1/2 tablespoon baking powder
3/4 baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/16 teaspoon ground cloves
1/2 cup water
1/2 cup brewed coffee, room temperature or cold
2 large eggs
1/2 stick (1/4 cup) of unsalted butter, melted and cooled
1/8 cup of freshly squeezed lemon juice
Vegetable oil for brushing pan or griddle
Accompaniment: pure maple syrup

Whisk together flour, brown sugar, baking powder, baking soda, salt, and spices in a bowl. Whisk together water, coffee, eggs, butter, and lemon juice in a large bowl. Add flour mixture and whisk until just combined.  Let stand 15 minutes (batter will thicken).

Brush a griddle or 12-inch non-stick skillet with oil and butter, heat over moderate heat until hot but not smoking.

Working in batches of 3 or 4, pour 1/4 cup batter per pancakes onto hot griddle and cook until bubbles appear on surface and undersides are lightly browned, 1 to 2 minutes.  Flip pancakes with a spatula and cook until cooked through and edges are lightly browned, 1 to 2 minutes more.  Transfer to a platter and loosely cover with foil to keep warm.  Brush griddle with oil between batches.