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I love the flavors of gingerbread and molasses.
So I made pancakes that taste like gingerbread cookies.
I recently posted recipes for soft molasses coconut oil wrinkle cookies and soft and chewy gingerbread molasses chocolate chip bars and wanted to branch out.
Cookies are likely my new recipe for soft molasses cookies, and bars are one of the best things I did in 2013. Like eating a piece of gingerbread molasses candy. Seriously decadent, spicy, bold, chocolatey and rich. None of the recipes could be beat.
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But pancakes were unknown territory and fair play.
They are light, soft, fluffy and pleasantly daring. The dough is the standard pancake batter. A bowl of dry ingredients and a bowl of wet. Pour the wet onto dry, stir and iron your pancakes.
Whey helps keep pancakes soft and light, and the results just aren't the same with regular milk. You can make buttermilk by souring your own milk. Add about 2 tablespoons of vinegar or lemon juice to 1 cup of milk, wait 10 minutes for it to set, and then use as directed.
If you don't have buttermilk on hand, I highly recommend this buttermilk powder. If you don't use a lot of buttermilk, but sometimes you see a recipe that needs half a cup, but because you think you won't be using the rest of the jar before it gets damaged, choose to try the recipe, then this powder is your new best friend. . Stable shelf, maintains for years.
Since I was making gingerbread pancakes, not plain pancakes, I wanted them to taste like gingerbread. The only way to make 1 cup of white flour and buttermilk taste like gingerbread cookies is through the abundant use of cinnamon, ginger, allspice, nutmeg, cloves, and molasses.
There are 5 1/2 teaspoons of spices for 8 average-size pancakes, along with 3 tablespoons of molasses. Well seasoned without exaggeration, but if you are more sensitive to spices, reduce them to your liking, possibly even half; and mark the molasses to taste, too.
I don't have an iron and I make my pancakes in a nonstick skillet that seats four at a time, and I'm a horrible pancake flipper. I do my best not to mutilate them as I flip, and it makes me anxious when the 3 minute mark approaches and all of a sudden I have to flip four before everyone gets burned. Gah
Most people fry their pancakes with a lot of melted butter. I love butter as much as the next person, but in this season of excess and abundance, I try to cut corners where I can, and just use kitchen spray. I didn't miss the fat, the calories, or any butter flavor, but use the real butter if you prefer.
Pancakes are not really pancakes unless they are awash in syrup. What you see here is only a fraction of what I actually use, and it's always the season of excess and abundance when it comes to syrup.
Simple maple syrup is, well, simple. I modified this syrup with molasses and ground ginger. You could literally drink molasses and you could probably make a 1: 1 ratio of molasses and syrup. I didn't, but I wanted to. Wear what tastes good to you.
A tip to keep pancakes warm for up to 1 hour is to transfer cooked pancakes to a baking sheet and place them in a preheated oven to 200F to keep them warm.
Pancakes are the perfect warm and comforting start to any cold winter morning, and would make an excellent brunch or breakfast in bed, or a fabulous breakfast on Christmas morning.
I ate the leftover pancakes to bring (breakfast for dinner) and it felt like I was eating gingerbread cookies for dinner. And I loved it.
Fluffy soft gingerbread pancakes with ginger molasses Maple syrup
I love the flavors of gingerbread and molasses so much and these pancakes that taste like gingerbread cookies. They are light, soft, fluffy and have a pleasant boldness. They are well seasoned without being over the top, but if you're more sensitive to spices, cut them down, possibly even half; and redial the molasses to taste. To keep them lighter, I didn't fry them in butter and just drizzled my pan with cooking spray. Tip: To keep pancakes warm for up to 1 hour, transfer cooked pancakes to a baking sheet and place them in a 200F preheated oven to keep them warm. Pancakes are the perfect warm and comforting start to any cold winter morning, and would make an excellent brunch or breakfast in bed, a fabulous Christmas morning option, or eat as a drink (breakfast for dinner). He will know that you are eating gingerbread cookies for breakfast or dinner.
Pancakes1 cup all-purpose flour 2 tablespoons dark brown sugar, packaged (can be substituted for light coffee) 2 tablespoons granulated sugar 2 teaspoons cinnamon 1 teaspoon ground ginger 1 teaspoon ground nutmeg 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon ground clove salt, optional and to taste 3/4 cups buttermilk 1 large egg 3 tablespoons light, medium, or dark molasses (not black; too spicy) 1 tablespoon canola or oil vegetable 1 teaspoon vanilla extract
Ginger Molasses Maple Syrup (double or triple proportions as needed) 1/2 cup maple syrup 1 teaspoon to 2 tablespoons light, medium, or dark molasses, or to taste 1/2 to 1 teaspoon ground ginger, or to taste
- Pancakes – In a large mixing bowl, add the first 11 ingredients, via optional salt, and whisk to combine; set aside.
- In a large glass measuring cup or medium bowl, add remaining 5 ingredients, through vanilla, and mix to combine.
- Pour the wet mixture over the dry ingredients, stirring until combined. The dough will be quite thick and there will be some lumps; do not try to stir them gently.
- Preheat a skillet over medium heat and drizzle with cooking spray (or use melted butter if you prefer).
- Using a 1/4 cup measurement drizzled with cooking spray for easy release, place the dough in a warm skillet. Cook for about 2 1/2 to 3 minutes. Take a look at the bottom with a spatula, and when it's golden, flip it over.
- Reduce heat to medium-low and cook 2 to 3 minutes, or until done. Repeat the process with the remaining dough, add more cooking spray to the pan as needed, and wipe off any black residue with a paper towel as needed. Serve immediately. Tip: To keep pancakes warm for up to 1 hour, transfer cooked pancakes to a baking sheet and place them in a 200F preheated oven to keep them warm.
- Ginger Molasses Maple Syrup – Combine all of the syrup ingredients in a small bowl or jar and mix until smooth. Microwave the syrup mixture for about 30 seconds if desired. Pour over the pancakes. The additional syrup will remain airtight in the refrigerator for many months.
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Have you eaten gingerbread or molasses this season?
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