Gingerbread Pancakes

[kirra]

Gingerbread Pancakes

Ingredients:

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves

3 Tablespoons molasses (not robust or black strap) I also added 1/4 cup brown sugar to the dry ingredients, because the molasses didn’t taste like enough of a sweetener to me

1 large egg
1 cup sour cream
3 Tablespoons whole milk
2 Tablespoons melted butter, plus additional for brushing the griddle

Preparation:

Preheat oven to 200 degrees F

Whisk together flour, baking powder, baking soda, spices and brown sugar (if you’re using it) in a medium bowl. Whisk together molasses, egg, sour cream, milk and butter in a small bowl, then add the flour mixture and stir just until combined.

Heat griddle or 12-inch heavy skillet over moderate heat until hot enough to make drops of water scatter over the surface. Brush with butter. Working in batches of 4 to 6 (depending on the size of the griddle), drop 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden, 1 to 2 minutes. Flip pancakes with a spatula and cook until golden brown and cooked through, 1 to 2 minutes more. Transfer pancakes to a heatproof plate and keep warm in oven while you cook remaining batches.

Serve with sour cream and warm Vanilla-Brown Sugar Pancake Syrup.

Note: I found these pancakes hard to flip over. The batter is very soft and delicate, so make sure you let them cook for at least a full minute, before you attempt to flip them for the first time.



Vanilla-Brown Sugar Syrup

Ingredients:

1 1/2 cups packed dark brown sugar
1 1/2 cups water
3 Tablespoon unsalted butter
1/8 teaspoon salt
1 Tablespoon fresh lemon juice
1/2 teaspoon vanilla extract

Preparation:

Combine brown sugar, water, butter, and salt in a 2-quart heavy saucepan and bring to a oil, stirring until sugar is dissolved. Boil until syrupy and reduced to about 1 1/2 cups, about 12-15 minutes. Remove from heat and stir in lemon juice and vanilla, then let cool to warm or room temperature.