Gingerbread Pancakes

This makes breakfast feel like an event. I had some lingonberry preserves from IKEA, but any red preserves would do. If you have leftover pancakes, you can freeze them for a busy morning. Then all you need to do is warm them under the broiler on a cookie sheet. They aren’t quite as good the second time around, but my children are happy with them. 

GINGERBREAD PANCAKES                makes 24

Note that the batter is made in advance, and refrigerated overnight.

2 1/4 C. milk 

5 eggs

6 Tbs. molasses 

1 1/2 tsp. ground ginger 

3/4 tsp. ground nutmeg 

3/4 tsp. ground cloves 

½ tsp. salt  

3 tsp. baking powder 

3 C. whole wheat pastry flour  (or all purpose)

6 Tbs. unsalted butter – melted and slightly cooled 

Whisk together the milk, egg, molasses, ginger, nutmeg, cloves, salt and baking powder. Fold in the flour just until completely moistened, then fold in the butter. Cover and refrigerate overnight. 

Heat griddle. Drop two tablespoons of batter, one atop the other, to make each  pancake. As soon as the pancake rises slightly and the top surface forms bubbles around the edges (it should look as though it won’t run) flip it over with a spatula. Cook only for a minute or two on the second side, just until lightly browned. Repeat with the remaining batter. Serve on warm plates with butter and maple syrup, or spread with preserves of your choice. 

© Being Fruitful, 2012