Gingerbread Pancakes

The first thing I noticed was that the batter was thinner compared to other pancake recipes I’ve made. I could’ve thickened it up by adding a bit more flour, but I decided to stay the course and follow the recipe as is. Although they fluffed up a little bit, they are not the big, thick, hearty pancakes that you get with some other recipes. But overall, they were good, with a nice gingerbread flavor. When I first tasted one, I wasn’t sure if Nora would like it because of that tell-tale gingerbread “spice” to them, but I should’ve given her more credit. Girlfriend eats pancakes like her job, and we’re learning that she does not discriminate–ALL pancakes are welcome in her world.

Because I am partial to thick, fluffy pancakes, I might try a different recipe next time, but I would most certainly come back to this one in the future. If you’re looking for a basic gingerbread pancake recipe, give this one a try.

Gingerbread Pancakes
(Source: Adapted from allrecipes.com)

Ingredients:
– 3 cups all-purpose flour
– 6 tsp. baking powder
– 3 tsp. unsweetened cocoa powder
– 1 1/2 tsp. ground ginger
– 3/4 tsp. ground cinnamon
– 3/4 tsp. ground cloves
– 6 tbsp. ground hazelnuts (optional, I omitted)
– 3 cups milk
– 3 whole eggs (or 6 egg whites)
– 6 tbsp. dark molasses

Directions:
1. In a large bowl sift together the flour, baking powder, cocoa, ginger, cinnamon and cloves; stir in hazelnuts. Set aside.

2. In a medium bowl whisk together milk, eggs and molasses.

3. Make a well in the dry ingredients and pour wet ingredients into it. Stir just enough to moisten; batter will be lumpy.

4. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.