Are you burnt out on gingerbread flavored foods this holiday season? Hopefully not as I have a wonderful “gingerbread” bread recipe to share today. I first made these gingerbread pancakes a few years ago and fell in love with them. For pancakes, they are a little on the dense side but it seems appropriate considering the punch of flavor that these offer. I know you are probably already saying to yourself that you’ve had enough “gingerbread” to last you until next Christmas (and we’re still a week away from the big day!) but I would suggest that you give these a try. I don’t think you will be disappointed.

While these are fantastic served with butter and maple syrup, like in the pictures above and below, an even better bet is to serve them with a lemon sauce (lemon is a traditional accompaniment to gingerbread). To make a simple, yet tasty lemon sauce, in a saucepan combine 1/2 cup of granulated sugar, 1 tablespoon of cornstarch and 1/4 tsp. of salt. To that add 1 cup of cool water and stir to combine. Bring to a boil and cook until thick and clear. Remove from heat and add 2 tablespoons of fresh lemon juice, 1 tablespoon finely grated lemon peel and 2 tablespoons of butter. Stir until well mixed and the butter has fully melted.

Gingerbread Pancakes
makes 12 medium sized pancakes (enough for 2-4 people depending on their appetite)

1 1/4 cups All-purpose flour
1 teaspoon Baking soda
1/2 teaspoon Baking powder
1/2 teaspoon Salt
1 teaspoon Ground cinnamon
1 teaspoon Ground ginger
1/2 teaspoon Nutmeg, freshly ground
1/4 teaspoon Ground clove
3 large Eggs
1/4 cup Dark brown sugar
2 tablespoons molasses
1/2 cup Buttermilk
1/2 cup Water
1/4 cup Coffee
6 tablespoons Unsalted butter, melted

Preheat oven to 170°F. Whisk together dry ingredients. In another bowl, whisk together eggs and brown sugar until smooth. Add buttermilk, water, molasses and coffee, then add the flour mixture. Finally stir in melted butter. Cook on a preheated griddle and keep warm in oven until all are finished.

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5 Comments

  1. Just made these today for the parents and in-laws, and they were great. However, they came out very thin, almost like a cross between a pancake and a crepe. The batter was pretty liquidy – did I do something wrong? The taste was excellent, though.

    Maybe you can answer another question for me – why use both baking powder and soda? I know that soda needs an acid to work (in this case, the buttermilk), and that baking powder is just soda with a powdered acid that becomes active when wet. Why do recipes call for both?

  2. Hey Kerry, glad you guys liked them. Yes these pancakes were meant to be thin and dense. Sometimes I like lightly and fluffy pancakes and sometimes I like them thinner and denser, especially on a cold winter’s day when, to me, they seem more “stick to your ribs.” You can easily turn these into thicker, fluffier pancakes by adding a bit of flour, 1/4-1/3 cup should be fine although you might even be able to get away with another 1/2 cup. If you do that then add another 1/2 tsp. of baking powder.

    As to the inclusion of both baking soda and baking powder, one could probably write a couple of pages on why to choose one or the other or both. In this case, baking soda (about 4 times more powerful than baking soda) is added as it helps to tenderize baked goods. This is insurance in case you over mix your pancake batter and start to develop the flour’s gluten, less of an issue if you use cake flour but most people only keep all purpose around. Overstirring can make for tough pancakes. The baking soda helps. Also this recipe contains a lot of acid in the form of both the molasses and in the buttermilk (both also provide flavor). The baking soda helps to neutralize some of that acid so the end product is in balance and not overly acid. Baking powder is added as it tends to leaven things a little more uniformly and works more quickly, not such an issue in baked goods but important in pancakes that only cook briefly. Hope this answers your question.

  3. Awesome, thanks! Again, they were great.

  4. These were GREAT! I tend to like my pancakes a little fluffier, but when they’re thin you can EAT MORE. I love gingerbread and these are an excellent twist on pancakes. I’ll bet they’re really good with lemon sauce, too. This recipe is a definite keeper in our kitchen.

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