Here's a recipe for a slow-paced holiday morning. We healthied it up a little but you could never tell- thse pancakes are fluffy and spiced just right.
Tis the Season for sweaters, scarves and spices
Green Light! Gingerbread Pancakes with Ginger Molasses Maple Syrup
adapted from Averie Cooks
serves 6
INGREDIENTS:
Pancakes
3/4 c whole wheat pastry flour
3/4 c whole wheat flour (you could also use 1 1/2 c all-purpose)
2 T brown sugar, packed
2 T sugar of choice (we used date sugar)
2 T wheat germ (can omit)
2 t cinnamon
1 t ground ginger
1 t allspice
1 t ground nutmeg
1/2 t ground cloves
adapted from Averie Cooks
serves 6
INGREDIENTS:
Pancakes
3/4 c whole wheat pastry flour
3/4 c whole wheat flour (you could also use 1 1/2 c all-purpose)
2 T brown sugar, packed
2 T sugar of choice (we used date sugar)
2 T wheat germ (can omit)
2 t cinnamon
1 t ground ginger
1 t allspice
1 t ground nutmeg
1/2 t ground cloves
1 1/2 t baking powder
1 1/2 t baking soda
pinch salt
1 1/4 c buttermilk
2 large eggs
2 T light, medium, or dark molasses (not blackstrap; it's too pungent)
1 T olive oil
1 t vanilla extract
Totally worth making & sooooo simple . . .
Ginger Molasses Maple Syrup (double or triple the ratios as necessary)
1/2 c maple syrup
1-2 T light, medium, or dark molasses
1/2 to 1 t ground ginger, or to taste
DIRECTIONS:
Pancakes - In a large mixing bowl, add first 11 ingredients, and whisk to combine.
In a medium bowl, add remaining 5 ingredients and whisk to combine.
Pour wet mixture over dry ingredients, stirring until just combined. Batter will be fairly thick and some lumps will be present; don't try to stir them smooth.
Pre-heat a greased skillet over medium heat.
Using a 1/4-cup measure, scoop batter onto warm skillet. Cook for about 2 1/2 to 3 minutes. Take a peek at the underside with a spatula, and when golden, flip.
Reduce heat to medium-low and cook for 2 to 3 minutes, or until done. Repeat process with the remaining batter, adding more oil/butter to the skillet as needed, and wiping any black residue with a paper towel as needed. Serve immediately.
1 1/2 t baking soda
pinch salt
1 1/4 c buttermilk
2 large eggs
2 T light, medium, or dark molasses (not blackstrap; it's too pungent)
1 T olive oil
1 t vanilla extract
Totally worth making & sooooo simple . . .
Ginger Molasses Maple Syrup (double or triple the ratios as necessary)
1/2 c maple syrup
1-2 T light, medium, or dark molasses
1/2 to 1 t ground ginger, or to taste
DIRECTIONS:
Pancakes - In a large mixing bowl, add first 11 ingredients, and whisk to combine.
In a medium bowl, add remaining 5 ingredients and whisk to combine.
Pour wet mixture over dry ingredients, stirring until just combined. Batter will be fairly thick and some lumps will be present; don't try to stir them smooth.
Pre-heat a greased skillet over medium heat.
Using a 1/4-cup measure, scoop batter onto warm skillet. Cook for about 2 1/2 to 3 minutes. Take a peek at the underside with a spatula, and when golden, flip.
Reduce heat to medium-low and cook for 2 to 3 minutes, or until done. Repeat process with the remaining batter, adding more oil/butter to the skillet as needed, and wiping any black residue with a paper towel as needed. Serve immediately.
Ginger Molasses Maple Syrup - Combine all syrup ingredients in a saucepan and heat on medium for about 5 minutes, stirring occasionally.
These were soft, fluffy and gingerbready.
Excuse us while we string some red and green lights . . .
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