Gingerbread pancakes are the perfect treat on a cold Winter weekend morning, when there’s nothing better than curling up on the couch, drinking your hot coffee, and folding over sections of the Sunday paper.
Caitlin and I grated some fresh ginger for these pancakes. For a little extra touch, you can add some Confectioners’ sugar and top with a piece of pickled ginger.
And if you do decide to brave the cold, well at least you won’t be heading out hungry.
Recipe adapted from Atlanta Journal-Constitution.
PREP TIME: 15 minutes
COOK TIME: 8 minutes
YIELD: About 15 Pancakes
WHAT TO GRAB:
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon Kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 3/4 cups buttermilk
1/4 cup molasses
2 teaspoons freshly grated ginger
2 tablespoons butter, melted
HOW YOU DO IT:
1. Sift together the flour, baking powder, baking soda, salt, cinnamon, and cloves. Set aside.
2. In a separate mixing bowl, blend the buttermilk, eggs, molasses, ginger, and butter. Gradually blend the wet ingredients into the flour ingredients, stirring until just mixed.
3. Heat you griddle over medium heat, and lightly grease. Drop the batter onto the hot skillet in large spoonfuls, about 1/4 cup per pancake. Cook until small bubbles appear, adjusting the heat as necessary. Flip the pancakes to the other side using a spatula and cook until firm. I generally cook the first side for 4 to 5 minutes, and the bottom side 3 to 4 minutes. Serve immediately.