Gingerbread Pancakes I
Gingerbread Pancakes I — a pancake recipe, 14 ingredients, about 15 min.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 1 cup all-purpose bleached flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1½ teaspoons ground ginger
- ⅛ teaspoon ground cloves
- ¾ cup buttermilk
- ¼ cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 4 teaspoons molasses
- Vegetable oil for brushing griddle
Make it lactose-friendly
- ¾ cup buttermilk → lactose-free milk + 1 tsp lemon juice per cup
- ¼ cup milk → lactose-free milk, oat milk, or almond milk
- 2 tablespoons unsalted butter, melted → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Heat a large non-stick skillet or griddle over low heat while preparing ingredients.
- Mix flour, salt, baking powder, and baking soda in medium bowl.
- Whisk ground cinnamon, ground ginger, and ground cloves into the dry ingredients.
- Combine buttermilk and milk, and bring to room temperature by microwaving or heating gently on the stove.
- Whisk egg, butter, vanilla, and molasses into the milk mixture.
- Add wet ingredients to dry ingredients and whisk until just mixed.
- Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick, but pourable batter.
- Increase heat to medium and generously brush skillet or griddle with oil.
- When oil starts to spider, but before it starts to smoke, pour batter, about ¼ cup at a time.
- Work in batches, if necessary, to avoid overcrowding.
- When pancake bottoms are golden brown and tops start to bubble (2–3 minutes), flip pancakes.
- Cook until pancakes are golden brown on remaining side.
- Repeat, brushing skillet or griddle with oil.
- Serve hot.
Source
Wikibooks Cookbook — adapted under CC BY-SA 3.0