Some mornings, we skip breakfast. We all do it, in spite of constant assurances that it’s the most important meal of the day, in spite of the fact that we know that by lunch time time we’ll thoroughly regret it. Sometimes you run out of yogurt, or forget to grab a banana on the way out the door. I won’t judge.
But what about those other mornings? Weekend mornings, or those brilliant days when, for no reason, you wake up half an hour before usual (for some this means actually getting up the first time the alarm goes off)? What if I told you you could make pancakes that taste like gingerbread cookies in fifteen minutes?
If you’re feeling extra fancy, make a batch of royal icing to drizzle over these instead of syrup. I like the combination of maple syrup and gingerbread, so that’s what I went with.
I did realize after getting out all of my ingredients that there was no leavening anywhere in the apartment. There’s nothing wrong with flat pancakes, but use some baking powder to get yours nice and fluffy.
This recipe is adapted heavily from the CIA Breakfasts and Brunches‘ recipe for buttermilk pancakes.
Ingredients (serves 3-4)
3/4 cup flour
3 T granulated sugar
2 T ginger
1 T cinnamon
1/2 t salt
3/4 t baking powder
1/4 cup molasses
3 T milk
butter or oil for cooking the pancakes
Heat a skillet over medium-high heat.
Combine flour, sugar, salt, baking powder, ginger, and cinnamon in a bowl.
Stir to combine.
Combine molasses, egg, and milk in a small bowl.
Mix well. If your ingredients are all at room temperature, they will mix more evenly. If the egg and milk are cold, you get molasses blobs like these.
Stir the molasses mixture into the flour mixture with a fork. Just give the batter a few good turns, and don’t worry about a few pockets of unincorporated dry ingredients. Over-mixing is bad.
Butter the hot skillet. Pour 1/4 cup of batter onto the skillet. a 10-inch skillet should comfortably hold 3-4 pancakes at a time. One at a time is easier to manage when one’s dominant hand is full of camera.
When the holes formed by popping bubbles on the surface of the pancake don’t close, it’s time to flip them over.
Cook the pancakes on the second side for 3-4 minutes.
There’s something delightfully rustic about both molasses and maple syrup.
Serve piping hot with a sprinkling of powdered sugar or malt powder, a pat of butter, and maple syrup. Alternately, make it more dessert-like with a drizzle of royal icing and a puff of whipped cream. Either way, make these pancakes while there’s still a chill in the air. They’re worth getting up early for.