Gingerbread Pancakes

Dry mix:
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/3 cup light or dark brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves

Wet mix:
1 1/2 cup whole milk
2 large eggs
2 tablespoons (unsulfured) molasses
1 tablespoon unsalted butter, melted and cooled

Butter for griddle

1. In a medium bowl, mix together flours, dark brown sugar, baking powder, salt and spices: cinnamon, ginger, nutmeg and cloves.

2. In a measuring cup (or small bowl), measure out the milk. Add the eggs, molasses and melted butter; beat until combined.

3. Add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.

4. Heat up your griddle (or cast iron skillet), over medium heat, and brush with 1/2 tablespoon of butter. Scoop the batter, using a 1/4 cup measure (or tablespoon measure), onto the warm skillet. Cook for 1-2 minutes, until small bubbles form on the surface of the pancake, and then flip. Turn heat down to medium-low and cook on opposite side for about 1 minute, or until golden brown.

5. Transfer cooked pancakes to a baking sheet and place in 200 degree preheated oven to keep warm. Proceed with the rest of the batter until you're done. Serve with a dusting of powdered sugar and warm maple syrup. 

Makes about 18 pancakes
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