Although I rarely eat it in the morning, breakfast foods are one of my favorites. I love these gingerbread pancakes and prefer them topped with applesauce over syrup.
Gingerbread Pancakes
2 ½ c All Purpose Flour
1t Baking Powder
1t Baking Soda
½ t Salt
1 ½t Ground Cinnamon
1 ½ t Ground Ginger
1 ½ t Ground Nutmeg
1/8 -1/4 t Ground Cloves
3 Eggs
¼ c Brown Sugar, firmly packed
1c Butter Milk (substitute 1c milk with 3T vinegar)
1c Water
1/2c Brewed Coffee
¼ c butter, melted
Combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves, set aside
In a separate bowl, combine eggs and sugar, beating well
Add buttermilk, water, coffee and butter, mix well.
Make a well in the dry ingredients and slowly add buttermilk mixture
Stir just until moistened, batter will be slightly lumpy
Using a hot, greased griddle, pour approx ¼ c batter for each pancake.
Turn pancakes with tops are covered with bubbles and edges appear slightly dry.
Makes 16 pancakes
You had me at gingerbread, Alli. ;) You might want to try them with some rhubarb-mango jam (bring some of your fondness for mangos into a pancake topping.)
ReplyDeleteI am so glad you've decided to share your recipes this way - congratulations on the new blog!