The latest time was this morning. I thought I'd stir things up a bit, since I'm tired of our usual cornmeal pancakes. In keeping with my recent chai spices kick, I decided that Gingerbread Pancakes might be fun. After poking around on Recipezaar, I realized that it wouldn't be hard to doctor up my usual recipe (taken from my 20-year-old Betty Crocker cookbook). I added some cinnamon, ground ginger, ground cloves and a bit of freshly grated nutmeg to the dry ingredients and added a tablespoon of molasses to the wet. I combined the two, and discovered that I needed to add a little more milk, since the batter was way too thick. I think next time I'll try reducing the cinnamon a bit, increasing the ginger, and adding a little more molasses to make them more gingerbread-y.
"I don't like brown pancakes!" were the first words out of Brianna's mouth when she saw them. At my insistence, she nibbled on a small piece. "Yuck! I don't like them!" (You can imagine the whiny five-year-old voice.)
"Why don't you like them?"
"I just don't!"
"Well, then I guess you can just eat cereal."
At least Gillian liked them. =)
1 cup (4.5 oz) unbleached all-purpose flour
2 1/2 tsp baking powder
1/2 tsp table salt
1 tbsp granulated sugar
2 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp nutmeg
1 cup milk
2 tbsp canola oil
1 tbsp molasses
In medium bowl, whisk together the dry ingredients (flour through nutmeg). In a separate bowl or liquid measuring cup (I use my 2-cup Pyrex measure), whisk together the wet ingredients (milk through molasses). Add the liquid to the flour mixture and stir just until combined (do not overmix).
For each pancake, ladle 3-4 tablespoons of batter onto a hot lightly greased griddle or skillet. Cook until bubbles appear on the surface of each pancake and the edges start to look dry, about 3 minutes. Flip the pancakes and cook until the bottoms are golden brown, an additional 3-4 minutes. Serve hot. Makes about a dozen 3-4 inch pancakes.