Happy New Year, everyone.
After a night of staying up late in celebration, something easy but just a little special is in order for breakfast. It should be simple enough to whip up while youâ€™re still groggy, but satisfying and delicious. Maybe a little unusual.
These pancakes are easy and spiced up just enough to be perfect for a winter morning. The gingerbread spice combination here seems very warming to me.
I know that sometimes I am turned off by recipe that seem to have a huge ingredient list, as so many other people are. After years of avoiding such recipes, I finally learned to read them before dismissing them out of hand. Some recipes just seem unnecessarily complicated, but a lot of them are simply lists of spices. And I love spices.
Pancakes are inherently simple things and adding spices doesn’t really have to make them any more complicated. Just toss them in with the dry ingredients and youâ€™ll have a delicious breakfast unique enough to be served on a special occasion and fast enough for a weekday, if youâ€™re so inclined.
1 cup all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tbsp brown sugar
1/2 tsp ginger
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp allspice
pinch black pepper
1 1/8 cup buttermilk
1 tbsp melted butter (or vegetable oil)
2 tbsp dark molasses
Whisk together flour, baking powder, baking soda, salt, brown sugar, ginger, cinnamon, cloves, allspice, nutmeg and black pepper in a medium bowl.
In another medium bowl, whisk together buttermilk, egg, melted butter and molasses. Pour into flour mixture and stir until just combined.
Heat a nonstick or lightly greased pan over medium high heat, until a drop of water sizzles on it. Drop dollops of batter to make 3-inch pancakes. Turn when the edges of the pancakes begin to look dry and the bottom is golden brown, 2-3 minutes. Cook second side until it is golden, 1-2 minutes. Serve immediately.
Serves 2-3 people with lots of maple syrup.
mngirlJanuary 1, 2006
Wow Nic, they look delicious. And my groggy old self would love to make them this morning.
But I’m troubled by the buttermilk … did you use 1 1/8 cup or 10 Tbsp … aren’t they different amounts?
NicJanuary 1, 2006
Thank’s for catching that, MN girl. I meant to say “18 tbsp”. Of course, I have no idea why I thought that would be less confusing than leaving it at 1 1/8 cups. I just got rid of it. Thanks!
StephanieJanuary 1, 2006
What a coincidence…I made gingerbread pancakes for today’s brunch, too!
Different recipe, but still!
ShaunaJanuary 1, 2006
Yum! I’m such a fool for ginger flavor in anything I eat. I’m going to try these with teff flour and see how they come out.
Have a wonderful New Year, Nic. I hope it’s filled with sweetness and just a touch of spice.