Wednesday, September 1, 2010

Gingerbread Pancakes

2 ½ cups all-purpose flour
1 T ground cinnamon
1 T ground nutmeg
1 t ground cloves
½ t fine salt
½ t baking powder
¼ t baking soda
3 large eggs
¼ cup light brown sugar
1 c buttermilk
½ c water
¼ c brewed coffee, cooled
2 ounces (4 T, ½ stick) butter, melted, plus more for the griddle.
Sift the flour, cinnamon, ginger, nutmeg, cloves, salt, baking powder, and baking soda into a large bowl.

Beat the eggs with the brown sugar in another bowl. Whisk in the buttermilk, water and coffee. Stir the wet ingredients into the dry just until combined. Stir in the 4 T melted butter.

Heat a griddle or heavy skillet over medium-high heat and butter lightly. Pour on the batter by 2 oz. ladlefuls. Cook until the little bubbles appear around the edges of the pancakes, and then flip. Cook on the second side until golden brown and cooked through in the middle.

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