I am known to sing in the kitchen. Way too much. I don’t have a good voice, and I rarely know more than three stanzas to any one song, but I sing anyway because sometimes life is just THAT GOOD.
Yes, I am STILL on the “my floors are done!” kick (will post photos soon…promise) and there is a long list on my mind of holiday faves that I am planning to whip up at any given minute but top on the list—infact they are being planned for Saturday morning’s breakfast….shhhh it’s a surprise—are my Gingerbread Pancakes.
If you live nearby, you are more than welcome to stop by, but please send me a quick text because then I might make a double or triple, batch. Because these babies will go in a flash. I guarantee you will love them or your money back. WHAT?!!! You haven’t been paying per view?! I am dismayed.
These gingerbread pancakes are so soft and lightly spicy with a molasses-y edge too them. They are tried and true and my very choosy son’s favorite pancakes. Actually, they just might be my whole family’s favorite pancakes and that says alot considering I make Red Velvet ones, Double Chocolate Chip ones and have whipped up these Pineapple Upside Down Pancakes which are so yum.
As I am having to abbreviate my list of pancakes, even I am amazed at how many fancy pants pancakes have made it onto my blog. Perhaps we have a mild obsession with pancakes over here. Just check out the recipe section and look up pancakes. Maybe you will be as impressed as I am with me. Although, I am not expecting that kind of response necessarily. I am fairly easily impressed with myself.
Anyhow, if you need a pancake buffet, feel free to choose from the bevy that’s listed in my recipe tab, or if you just want to wake-up to the best smelling, yummiest pancakes EVER then make these gingerbread ones. I would also advise you to serve them with Applewood Smoked bacon and warmed natural maple syrup. You won’t be sorry.
FYI: This recipe has been made more than a dozen times or so from this post’s print out.
Geni’s own creation
Yields about a dozen medium-sized pancakes
2 c. all purpose flour
4 t. baking powder
3/4 t. salt
1 1/2 t. ground ginger
1 t. ground cinnamon
1/2 t. ground cloves
3 T. brown sugar
2 T. molasses
2 c. 2% milk or other milk
4 T. canola oil
In a large mixing bowl, whisk together the flour through the brown sugar.
Now get your griddle or large frying pan ready by putting a pat of butter and capful of canola oil onto your griddle or pan. Turn the stove on medium heat and grease your pan with the combination of butter and oil. Soak up excess oil with a paper towel (do not get paper towel anywhere near flame…obviously). The pan needs to heat up for a good five minutes before cooking the pancakes.
In a separate bowl or large liquid measuring cup, whisk together milk, molasses, eggs and oil. Add the liquid ingredients to the dry ingredients all at once whisking only 10-15 times so that batter is just combined but there are still some lumps. Over mixing will cause the pancakes to be tough. Ladle pancake batter onto pan. Cook on the first side until bubbles start to form on the batter or take a peek with your spatula and flip it when it begins to look brown/golden. Cook another minute or two until pancakes look done. Do not press your spatula on top of the pancake, thinking that will help it cook all the way through. This would eliminate air pockets and thus create a denser, tougher pancake. That is not what we are going for here.
Serve warm and watch them quickly disappear.