Gingerbread Pancakes

Gingerbread Pancakes

• • 2 cups all-purpose flour

  • 1/4 cup dark brown sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon coarse Kosher salt

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground cloves

  • 1 1/2 cups whole milk

  • 2 large eggs

  • 2 tablespoons molasses

  • 1 teaspoon vanilla

  • 5 tablespoons unsalted butter, melted

  • 3/4 cup heavy whipping cream

  • 2 tablespoons powdered sugar

  • butter and pure maple syrup, for serving

In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt and spices. Add the milk, eggs, molasses, vanilla and melted butter and whisk until well combined - a few remaining lumps are okay. Let the batter rest for 10 minutes.

Preheat a griddle to 300 degrees F. Use a 1/4 measuring cup to portion out the batter. Cook the pancakes until bubbles begin to rise to the surface and you can easily slide a spatula underneath to flip them over, then cook the other side until cooked through.

With an electric mixer, whip the cream and powdered sugar until soft peaks form.

Serve the pancakes with the whipped cream, butter and maple syrup. A little sprinkling of cinnamon or freshly grated nutmeg on top is nice.

Yields about 14 pancakes (2-3 per person)

Recipe from Curly Girl Kitchen