Good Anytime -- Gingerbread Pancakes

     Loaded with the predominant flavors of gingerbread, these pancakes certainly spice up any breakfast menu. Joann Hettenbach shared this recipe when I interviewed her for my monthlty food column that runs in the Abilene Reflector-Chronicle (June 2009; also reprinted in the 8th edition of the Dickinson County “Home Cooking” cookbook sold at the Heritage Center). The recipe original came from the Magnolia Café in Austin, Texas; Joann discovered it in the December 2006 edition of Gourmet Magazine.
    Although they are good anytime of the year, Gingerbread Pancakes are an integral part of the lavish Christmas brunch produced in the Hettenbach household. The brunch project has forever been a family team effort with Joann and  Paul coordinating the effort. But their grown children, Andra, Stacia and David, alos pitch in to help.
Stir a bowl of gingerbread pancakes,
smooth and spicy brown . . .

Gingerbread Pancakes      Serves 6
Active time: 30 min. start to finish
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
3 large eggs
1/4 cup packed dark brown sugar
1/2 cup well-shaken buttermilk
1/2 cup water
1/4 cup brewed coffee (not espresso)
3/4 stick (6 tablespoons) unsalted butter, melted and cooled slightly
Vegetable oil for bushing griddle

1.     Preheat oven to 200º (the warm mode).
2.     Whisk together flour, baking soda, baking powder, salt, and spices in a large bowl. Whisk together eggs and brown sugar in another bowl until smooth.
3.     Whisk in buttermilk, water, and coffee until combined, then add to flour mixture, whisking until combined. Whisk in melted butter.
4.     Heat a dry griddle or large heavy skillet over moderate heat until hot enough to make drops of water scatter over its surface, then brush with oil.
Rather than using oil, Barry misted the griddle with pan spray.
5.     Working in batches, fill a ¼ cup measure with batter for each pancake, then pour onto griddle and cook, turning over once, until deep golden, about 2 to 3 minutes per batch. 
6.     Transfer to a heatproof platter and keep warm in oven until ready to serve. 
Make Ahead -- Combine dry ingredients ahead; add wet ingredients and proceed with recipe.

What to do with the leftover pancakes?
Barry heated leftover pancakes (in the microwave),
spread them with a little honey mustard and sandwiched
 ham slices between two of them for an instant lunch!

No comments:

Post a Comment