Gingerbread Pancakes

makes 16 4-inch pancakes


2 cups unbleached all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

 1 1/2 teaspoons ground ginger

 1 1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/3 cup unsulphured mild molasses

2 extra large eggs

1 cup sour cream

2/3 cup milk

4 tablespoons unsalted butter, melted; plus additional for cooking


Heat a griddle or non-stick skillet over medium heat.


In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices.  In a medium bowl, whisk together the molasses, eggs, sour cream, milk and butter.  Add the wet mixture to the dry ingredients and stir until combined.


Brush the griddle or skillet with melted butter. Spoon 1/3 cup of batter onto the cooking surface for each pancake.  Cook until bubbles appear on the top of each pancake and the underside is golden brown, about 1-2 minutes  Using a spatula, flip the pancakes and cook until the underside is lightly brown, another 1-2 minutes.  Serve immediately or keep warm on a heat-proof plate in a 200º F oven while you finishing cooking the remaining batter.  Serve with sautéed pears, confectioners' sugar and lemon infused maple syrup (recipe below).  Enjoy!


Lemon Infused Maple Syrup

makes 1 cup


1 cup real maple syrup

2 3-inch strips of lemon peel, just the peel no white part ( I like to use my vegetable peeler to get thin strips)


In a small sauce pan, bring syrup and lemon peel to a boil.  Reduce the heat to low.  Cook for 10 minutes.  Remove the lemon and serve warm.


Printed from thegalleygourmet.net