Friday, December 25, 2009

Gingerbread Pancakes

I messed these up a little. Actually, MY HUSBAND messed these up a little. Or blame Acme because they didn't have buttermilk on Christmas morning! I found out after the fact that you can substitute milk & vinegar (or lemon juice) if you don't have buttermilk. My husband thought the substitute would be sour cream, which led to our pancakes being very thick. They were still tasty and gave a very Christmas-y feel to breakfast before opening our gifts. (I could not wait until afterwards - Hungry Laura would have come out!)

Adapted from:

1 cup all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 salt1 tbsp brown sugar
1/2 tsp ginger
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp allspice
pinch nutmeg
pinch black pepper
1 1/8 cup buttermilk
1 egg
1 tbsp melted butter (or vegetable oil)
2 tbsp dark molasses

Whisk together flour, baking powder, baking soda, salt, brown sugar, ginger, cinnamon, cloves, allspice, nutmeg and black pepper in a medium bowl. In another medium bowl, whisk together buttermilk, egg, melted butter and molasses. Pour into flour mixture and stir until just combined.Heat a nonstick or lightly greased pan over medium high heat, until a drop of water sizzles on it. Drop dollops of batter to make 3-inch pancakes. Turn when the edges of the pancakes begin to look dry and the bottom is golden brown, 2-3 minutes. Cook second side until it is golden, 1-2 minutes. Serve immediately.Serves 2-3 people with lots of maple syrup.

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