Gingerbread Pancakes
Gingerbread pancakes made from a boxed mix take almost no effort and still taste like the holidays. Molasses, cinnamon, ginger and nutmeg give the batter its gingerbread character, while cooled brewed coffee replaces some of the liquid and adds a roasted, slightly bitter note that keeps the molasses from turning cloying. The batter is thin, so the pancakes cook quickly, and a little extra mix thickens them if you prefer.
Instructions
Put the pancake mix, cooled coffee, water, molasses, cinnamon, ginger and nutmeg in a mixing bowl.
Stir until everything is combined. The batter will be thin, which is normal. If you want thicker pancakes, stir in more mix, 1 tablespoon at a time.
Coat a nonstick frying pan with cooking spray and set it over medium heat. If you are using an electric skillet, heat it to 375°F.
Pour ¼ cup of batter into the hot pan. Cook for about 2 minutes, until bubbles appear on the surface and the edges look dry.
Flip the pancake and cook for 1 or 2 minutes more. Repeat with the remaining batter, re-spraying the pan as needed.
Serve with butter and syrup if you like. A quick sauce of whipped cream, coffee creamer and syrup stirred together also works well.
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