I made this recipe last year over Winter break and they where a huge hit then. Nothing puts you in the holiday mood like the sights and smells of the season.
Gingerbread Pancakes
(Adapted from Creme de la Crumb)
1 ¼ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
¾ teaspoon ground ginger
⅛ teaspoon cloves
⅛ teaspoon nutmeg
¼ cup brown sugar
2 tablespoons molasses
2 eggs
4 tablespoons butter – melted
¾ cup milk
1 cup maple syrup
1 teaspoon cinnamon
optional: powdered sugar
Preheat a griddle or skillet to medium heat (about 350 degrees). In a medium bowl whisk together flour and the next 7 ingredients.
In a large bowl mix together brown sugar, molasses, 2 eggs, melted butter, and milk.
Add dry ingredients to wet ingredients and stir until just combined. Don’t over mix, there should still be a few lumps throughout.
Lightly grease the preheated griddle. Pour 1/4 cup of batter onto griddle. Cook 1-2 minutes until edges begin to look “dry” and bubbles form in the batter. Use a thin spatula to flip the pancake and allow to cook another minute or two until the second side is lightly browned. Repeat with remaining batter.
For cinnamon syrup, heat syrup in a small saucepan over medium heat for about 5 minutes. Stir in cinnamon. Serve with warm pancakes.
