Gingerbread Pancakes
Gingerbread pancakes give you the flavor of the holiday cookie in a stack you can make on an ordinary morning. Molasses supplies the dark sweetness, while ginger, cinnamon and a pinch of cloves carry the spice. Buttermilk keeps the crumb tender and slightly tangy, and bleached flour helps too. The batter comes together in one bowl, so it suits a quick weekend breakfast, and the recipe doubles easily for a crowd.
Instructions
Set a large non-stick skillet or griddle over low heat while you make the batter. A pan that heats slowly and evenly gives tender, golden pancakes.
Mix the flour, salt, baking powder and baking soda in a medium bowl. Whisk in the cinnamon, ginger and cloves until the spices are evenly spread through the flour.
Combine the buttermilk and milk, then bring them to room temperature by microwaving briefly or warming gently on the stove. Whisk in the egg, melted butter, vanilla and molasses.
Pour the wet mixture into the dry ingredients and whisk until just combined. Move the batter to a measuring cup, and stir in a teaspoon or two of water if needed so it is thick but still pourable.
Turn the heat up to medium and brush the pan generously with oil. When the oil starts to shimmer but before it smokes, pour in the batter about ¼ cup at a time, cooking in batches so the pancakes do not crowd each other.
After 2 to 3 minutes, when the bottoms are golden brown and bubbles form on top, flip the pancakes. Cook until the second side is golden brown as well.
Brush the pan with oil again before each new batch, and serve the pancakes hot.
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