December 16th, 2011
I am posting this on a Friday in hopes that this will be the perfect solution for your weekend breakfast. These are incredibly tender and moist- sort of in the style of a Swedish pancake.
They are nicely spiced with the flavors of gingerbread and slightly sweet from the molasses and tangy from the buttermilk. They were such a nice twist on the original recipe for buttermilk pancakes, and I think they will become a favorite in our house during the chilly months in years to come.
My little elf was such a good helper!
Gingerbread Pancakes, serves 4
(if you are hungry, double the recipe as it keeps well in the refrigerator over night)
-1 cup flour
-1 tsp salt
-1 tsp baking soda
-1 tsp cinnamon
-1 tsp ginger
-¼ tsp cloves
-¼ tsp nutmeg
-¼ cup molasses
-1½ cups buttermilk
-2 Tbs butter, melted
Butter and hot syrup for serving
Vegetable oil for frying
1) Preheat griddle to 375 degrees. If you are using a pan, wait until right before you are ready to cook, and then heat to medium-high.
2) In a medium bowl, gently whisk together the dry ingredients.
3) Make a well in the center and add the egg, molasses and the buttermilk and the butter. Whisk hard until everything is well combined and smooth.
4) Add a few Tbs of oil to a large griddle or a few tsp of oil to a pan, (you are going to have to eyeball this to make sure they don’t stick). Pour your pancakes at whatever size you desire.
5) When they have been cooking a minute and the bubbles start to form on the surface of the batter, it is time to sprinkle the pancake with the fresh blueberries. Then flip the pancake with a spatula. Cook an additional minute or so, and then remove to a waiting plate.
6) Top with butter and syrup and enjoy immediately!