Continuing with my long standing blog birthday tradition, I am offering up something gingerbread related. Gingerbread Pancakes, to be precise. Redolent with spicy goodness, the pancakes have a thick, cake-like texture which is different and very good. My whole family went wild for them.
If you want to try another really good Gingerbread Pancake recipe, you cannot go wrong with this recipe from ISITK’s 2nd birthday.
3 cups flour
1 cup packed dark brown sugar
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup water
1/2 cup brewed coffee, cold or at room temperature
4 large eggs
1/2 cup unsalted butter, melted and cooled
1/4 cup fresh lemon juice
Vegetable oil or butter for brushing griddle
Accompaniment: pure maple syrup
1. Whisk together flour, brown sugar, baking powder, baking soda, salt, and spices in a bowl.
2. Whisk together water, coffee, eggs, butter, and lemon juice in a large bowl. Add flour mixture and whisk until just combined. Let stand 15 minutes (batter will thicken).
3. Brush a griddle or 12-inch nonstick skillet with oil or butter and heat over moderate heat until hot but not smoking.
Working in batches, pour 1/4 cup batter per pancake onto hot griddle and cook until bubbles appear on surface and undersides are lightly browned, 1 to 2 minutes. Flip pancakes with a spatula and cook until cooked through and edges are lightly browned, 1 to 2 minutes more. Transfer to a platter and loosely cover with foil to keep warm. Brush griddle with oil between batches.
Makes about 18 pancakes
Recipe from Gourmet Magazine
At the moment this song from At The Moment is making me feel strong as I listen to the singer reflect on his strength. There’s plenty of hope in these verses. And there are little sax interludes. Nice.
Check out At The Moment on the band’s Website where you can buy the music.