Are you all still present outside? It’s simple to become exhausted with all the holiday parties, gift-buying, and sugary treats. Sorry, I think I’ve made it abundantly clear lately that I’m feeling a little worn out myself. I’ve decided to prioritize my top priorities and let the rest go, beginning tomorrow morning with my first yoga class in weeks. In order to take a proper post-cookbook vacation the following year, I also want to hire some help. India? Morocco? Thailand?
I regret not being able to share every recipe I had planned to this season. If I can be more succinct in the introduction, I might try to fit in a few more. What say you? We’re all busy at this time of year, I know.
I really wanted to make these gingerbread pancakes again after publishing the recipe almost exactly four years ago. It ranks among my favorites. I’ve just been hesitant to advertise these pancakes because the old pictures of them just showed them as disgusting brown blobs. Here are some more accurate pictures of them, as well as a revised recipe that adheres to my post-cookbook recipe writing standards. You should be able to use these if you’re vegan or gluten-free because I added special diet notes.
These spiced pancakes with molasses are hearty yet fluffy, warming, and comforting. They are for Christmas morning and other festive occasions, but they are also for other days when we could use a little cheer and warmth. I hope you get to enjoy them soon on a warm winter morning. Check out my spicy molasses cookies, gingerbread cookies, and gingerbread granola if you’re in the mood for more treats with a gingerbread flavor.
Also read: The Easiest Berry Chia Jam
INGREDIENTS
- whole wheat flour, 1 cup
- 1 teaspoon of baking soda
- 3/4 teaspoon ground cinnamon and 1 teaspoon ground ginger
- 14 teaspoon of nutmeg, ground
- 4 grains of salt
- 1 cup any kind of milk
- One big egg
- The strength of your molasses will determine the intensity of the gingerbread flavor; lighter molasses impart less flavor, whereas blackstrap can be quite intense. 3 tablespoons unsulphured molasses
- 2 tablespoons of brown sugar, coconut sugar, or maple syrup
- 2 tablespoons of melted coconut oil or butter
- 1/2 tsp. vanilla extract
INSTRUCTIONS
- Set your electric griddle to 350 degrees Fahrenheit if you’re using one. Mix the dry ingredients—flour, baking powder, ginger, cinnamon, nutmeg, and salt—in a medium mixing bowl.
- Melt the butter in the microwave for 15 to 30 seconds to remelt it, or let the mixture sit for a few minutes in a warm place if you’re using coconut oil, which solidifies when it comes in contact with cold ingredients. Combine the milk, egg, molasses, maple syrup, butter, and vanilla extract in a smaller bowl. Mixture should be thoroughly combined by whisking. Pour into the flour mixture and quickly stir to ensure there are no large flour lumps left.
- Cast-iron or non-stick pans should be heated over medium-low heat if you are not using an electric griddle. When a drop of water sizzles against the pan, the temperature is hot enough. Use non-stick cooking spray or a pat of butter to grease the pan as needed (my griddle is non-stick, so I didn’t use any).
- Stir the bowl once more before adding 1/3 cup of batter to the pan (if at any point the batter becomes too thick, just stir in a tiny splash of milk). Flip the pancake with a spatula once the outer 12′′ has stopped shining. Cook for one to two minutes on the opposing sides, or until golden brown.
- The cooked pancake may be served right away or warmed in an oven preheated to 200 degrees Fahrenheit. Repeat with the remaining pancakes, adjusting heat as necessary to ensure golden browning on both sides and complete cooking of the pancakes.