Scratch-made gingerbread flavored pancakes that taste like Christmas and an easy Maple-Molasses syrup.
Author: Gravel & Dine
Recipe type: Breakfast
Serves: 12, 4-5 inch pancakes, serves 3
Ingredients
1 c flour
2 T brown sugar
2 T sugar
2 t cinnamon
1 t ginger
1 t all-spice
1 t fresh ground nutmeg
1 t baking powder
1 t baking soda
½ t cloves
Pinch salt
3 T buttermilk powder (skip if using real buttermilk)
1 egg
3 T molasses
1 T canola oil
1 t vanilla
¾ c water (or buttermilk is not using buttermilk powder)
Syrup:
½ c pure maple syrup
1 T molasses
¾ t ground ginger
Instructions
Preheat a griddle to 350 degrees.
Whisk together flour, brown sugar, sugar, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda, cloves, salt, and buttermilk powder (if using).
In a separate bowl combine egg, molasses, canola oil, vanilla and water or milk. Whisk until frothy.
Combine the wet and dry ingredients, folding together until a lumpy batter forms. Do not stir until smooth.
Lightly grease the griddle with cooking spray or by rubbing with a paper towel lightly coated with canola oil. Drop a ¼ c at a time onto the griddle. Flip after 1-2 minutes once bubbles have formed on top of the pancakes. Cook for 1-2 minutes on the other side until golden.
Combine maple syrup, molasses and ginger in a microwave safe dish. Microwave for 30 seconds until warm.
Serve pancakes with maple-molasses syrup.
Recipe by Gravel & Dine at https://gravelanddine.com/gingerbread-pancakes/