Pancakes vs french toast – it’s the cake vs pie of the breakfast table. I’ve always been on Team French Toast, no questions, no doubts. I’d never had a pancake that could touch the deliciousness of crispy milk-soaked bread with cinnamon and vanilla. But that was before this Saturday, when I tried a recipe for gingerbread pancakes for the first time. Now I want them every day.
I love these pancakes. I love them so much that I interrupted an episode of Homeland after every bite to articulate just how much I loved them. I ate them with icing sugar on top; Dave opted for maple syrup; they’d be awesome with apple sauce or sauteed pears for something really fancy. And later that day, I ate the leftovers rolled up like cigars with nothing on them at all. So good.
Notes: It probably goes without saying that they will make your home smell like gingerbread. Leftover pancakes keep in a tupperware in the fridge.
2 cups flour
2 tbsp cocoa powder
2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground cloves
1/2 cup brown sugar, packed
1/4 cup vegetable oil
2 cups milk or soymilk
2 tbsp molasses
1. Sift the following into a large bowl: flour, cocoa, ginger, cinnamon, baking powder, baking soda, salt & cloves. Stir.
2. In a separate bowl, use a whisk to combine the remaining ingredients. Pour into the flour mixture, and whisk to combine until smooth.
3. Spray a frying pan with cooking spray and set over medium heat. When hot, spoon batter in 1/4-1/2 cup dollops for each pancake. When bubbles form and pop on the wet surface of the pancake, flip and cook for an additional minute or two, or until browned. Serve with icing sugar, maple syrup, or apple sauce.