Gingerbread Pancakes Recipe
Prep-time 1 hour 20 minutes
2 ¼ cups sifted all-purpose, unbleached flour
1 teaspoon cinnamon
1 teaspoon fresh grated nutmeg
1 teaspoon dried ginger
1 teaspoon ground cloves
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup brown sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted
Sift together the flour, cinnamon, grated nutmeg, ginger, cloves, baking powder, baking soda, and salt. Set aside.
In a metal bowl with a whisk, mix together the brown sugar, eggs, buttermilk and melted butter.
Using a rubber spatula, fold together the wet and dry mixture until fully incorporated. Don’t worry if there are a few lumps in the batter.
Place the batter in the refrigerator for one hour.
Remove the batter from the refrigerator.
Ladle equal portions of the batter on a greased griddle over medium heat. Flip the pancakes when bubbles form in the center, and the edges become slightly dry.
Remove from the griddle and serve with butter, fresh whipped cream, warm syrup, chopped pecans or walnuts, and powdered sugar.
Chef Chuck Kerber