Saturday, December 4, 2010

Gingerbread Pancakes

from The Gourmet Cookbook

1 cup AP flour [or split with whole wheat]
1 tsp baking powder
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp ground cloves
3 Tbsp regular molasses
1 large egg
1 cup sour cream
3 Tbsp whole milk
2 Tbsp melted butter
*Note: I didn't think it was quite sweet enough with just molasses so I added 1/4 cup of brown sugar to the dry mixture

Mix together all of the dry ingredients in a small bowl.  In a larger bowl, mix together all of the wet ingredients.  Then add the dry to the wet and mix until just combined.  Cook your pancakes like you normally do.  I recommend a cast iron skillet/griddle for the perfect texture, and of course using butter to coat the pan.  If you need a tutorial on making pancakes, let me know.  Mine don't always turn on perfectly, but they taste good all the same. 
For the syrup, I like warming some maple syrup, a tablespoon or two of butter, and a shake of cinnamon.  Another option is powdered sugar that has been sifted gently atop your perfect pillows of delight, landing like snow on a winter's morn.  But I digress.  Either one makes a perfect topping!

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