Wednesday, February 18, 2009
I frequent Coconut & Lime, a great website by Rachael Rappaport, all of her recipes are original. I was there a few days ago and saw a recipe for Gingerbread Pancakes, and since we are breakfast FIENDS, I decided to try them this morning. The only change we made, was to add 1/4 cup of blue cornmeal and a bit more buttermilk.
All I can say is "OH MY GOD", these are the best pancakes I have eaten in my entire life. Seriously, try them, then tell her how much you love them!
I served with Apple, Maple, Chicken Breakfast Sausage and the combination was incredible!
1 cup flour
1 cup buttermilk, plus extra
1 tablespoon dark brown sugar
1 tablespoon molasses
1 tablespoon butter, melted and cooled slightly
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1 egg at room temperature
1/4 cup Blue Cornmeal (optional)
Whisk egg, molasses, butter, sugar and buttermilk together until smooth, set aside.
In medium bowl, whisk corn meal, spices, flour, baking soda, baking powder.
Slowly mix in egg/milk mixture, there should be no lumps, batter will be thick
Cook on your buttered non stick griddle until both sides are nicely browned
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