Gingerbread Pancakes
Molasses and warm spices turn plain pancakes into a special weekend or holiday breakfast!
Servings: 16 pancakes
Ingredients
For the Lemon-Infused Maple Syrup
- 1 cup Grade A maple syrup
- 3 (3-inch) strips lemon peel no white pith
For the Pancakes
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 ½ teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ⅓ cup unsulphured mild molasses
- 2 extra-large eggs
- 1 cup sour cream
- ⅔ cup milk
- 4 tablespoons unsalted butter melted, plus additional for cooking
Accompaniments
- Sautéed pears
Instructions
For the Lemon-Infused Maple Syrup
- In a small saucepan, heat the syrup and lemon strips over low heat for 5 minutes to infuse. Remove from the heat and allow to rest for 10 minutes. Remove the strips before serving.
For the Pancakes
- Heat a griddle or non-stick skillet over medium heat.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. In a medium bowl, whisk together the molasses, eggs, sour cream, milk and butter. Add the wet mixture to the dry ingredients and stir until combined.
- Brush the griddle or skillet with melted butter. Spoon ⅓ cup of batter onto the cooking surface for each pancake. Cook until bubbles appear on the top of each pancake and the underside is golden brown, about 1-2 minutes. Using a spatula, flip the pancakes and cook until the underside is lightly brown, another 1-2 minutes. Serve immediately or keep warm on a heat-proof plate in a 200ºF oven while you finish cooking the remaining batter. Serve with confectioners' sugar, and lemon-infused maple syrup Enjoy!
Notes
Leftovers can be refrigerated in an airtight container for up to 2 days or frozen between sheets of wax paper in a freezer-safe container for up to 2 months.
Nutritional values do not include sautéed pears.
Nutrition
Calories: 147kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 287mg | Potassium: 166mg | Fiber: 1g | Sugar: 6g | Vitamin A: 228IU | Vitamin C: 0.1mg | Calcium: 80mg | Iron: 1mg
