Closely adapted from Gingerbread: Timeless Recipes for Cakes, Cookies, Desserts, Ice Cream and Candy by Jennifer Lindner McGlinn
Course
Breakfast
Cuisine
pancakes
Keyword
gingerbread
AuthorTheSpicedLife
Ingredients
1 1/4cupswhite whole wheat flour
1/3cupAP flour
1/4cuppacked brown sugar
1 1/2tbaking powder
3/4tsalt
1tcassia cinnamon
3/4tground ginger
1/2tground cloves
1/4tfreshly grated nutmeg
1torange zestI used a few drops of orange oil
1large egg
2Tunsulphered dark molasses
2cupsminus 2 T whole milkmeasure by adding molasses first
2tvanilla
3Tmelted unsalted butter
Instructions
Whisk together flours, brown sugar, baking powder, salt and spices in a large bowl. Set aside.
Whisk together the egg, milk, molasses, vanilla, orange zest and melted butter. Pour into the flour mixture and whisk just until combined--the mixture will be quite loose, almost like a crepe batter. Some lumps are fine. Cover with plastic wrap or an airtight lid and place in the fridge for at least 3 hours or overnight.
Heat a nonstick pan or griddle on medium heat. Melt a little butter--about 1 teaspoon--on the pan per pancake. Ladle about 1/4 cup of the batter onto the pan when it is hot. Cook for around 2 minutes--the pancake is ready to be flipped when the edges starts to dry out and brown and little bubbles appear on the surface of the pancake. Cook the other side for approximately another 2 minutes. Serve immediately on a warmed plate.
We enjoyed these pancakes best 2 different ways: with maple syrup and whipped cream (which is pictured) or spread with sweetened cream cheese.