On Christmas Morn’

December 21, 2008

Gingerbread PancakesOur Christmas breakfast tradition included waffles, toasted Panettone with butter, Christmas Stollen, or some combination of the three. Yesterday, with all intentions of making muffins, I came across a recipe I clipped a while ago with Christmas morning in mind. I happened to have all the ingredients–and can’t seem to kick the maple syrup habit–so pancakes it was! Perhaps a new tradition in the making. These cook up super fluffy, so you might just get through a short stack…save the remaining for an afternoon snack.

Gingerbread Pancakes (Bon Appetit)

Makes around 18 pancakes

  • 3 cups all-purpose flour
  • 1 cup packed dark brown sugar
  • 1 Tbsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 cup water
  • 1/2 cup brewed coffee, cold or room temp
  • 4 large eggs
  • 1 stick unsalted butter, melted and cooled
  • 1/4 cup fresh lemon juice
  • Oil for brushing griddle, or cooking spray
  • Pure maple syrup
  1. Whisk together flour, brown sugar, baking powder, baking soda, salt and spices in a bowl. Whisk together water, coffee, eggs, butter, and lemon juice in a large bowl. Add flour mixture and whisk until just combined. Let stand 15 minutes.
  2. Brush or spray a griddle with oil and heat until hot, but not smoking (medium-low heat works well).
  3. Using an ice cream scoop or measuring cup, pour 1/4 cup batter per pancake onto griddle. Cook until bubbles appear on surface and undersides are light brown, 1-2 minutes. Flip cakes and cook 1-2 minutes more.  Transfer to a plate and loosely cover with foil. Repeat with the rest of batter, oiling griddle between batches.
  4. Serve with pure maple syrup
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