Is it Christmas? No, it’s just June 20th. You know, beginning of summer. But we’re gingerbread pancakes for dinner in the beginning of summer kind of people, ya dig? Yes you do, or you wouldn’t be here. Last night was one of those nights where it’s 5:30 and you’re in crisis mode because of a tick problem in your garden (and possibly your house… more to come on that story later). It was a night where something else entirely was planned for dinner but due to the aforementioned crisis, pancakes seemed like the easier option. Comfort food, if you will. And since these gingerbread pancakes were on the menu for some point in the month anyway, we threw it all together in relatively little time.
Not sure about you, but we more often than not, have pancakes for dinner. I hardly ever have the desire for pancakes in the morning. They’re much more desirable in the night, when a quick and easy dinner sounds very appealing. These pancakes are delightful. They’re fluffy and because of the candied ginger inside, the texture is perfect. They’re even good enough to eat without syrup. Of course, syrup enhances the flavor but it’s not entirely necessary. Make these pancakes for dinner. Or breakfast. Or go nuts and make them for lunch. The options are endless!
-Heather and Melissa
2 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
2 tbsp sugar
1 tsp ground ginger
1 tsp ground cinnamon
1/8 tsp freshly ground nutmeg
1 1/2 cups buttermilk
2 large eggs
1 1/2 tbsp vegetable oil
1/4 cup molasses
1/2 cup chopped candied ginger, divided*
- Preheat griddle to about 300°.
- In a large bowl, whisk together the dry ingredients.
- In a medium bowl, whisk together buttermilk, eggs, vegetable oil, and molasses.
- With a wooden spoon, add the wet ingredients to the dry ingredients and mix until just combined. Mix in 1/4 cup of ginger and stir to combine.
- On the preheated griddle, drop 1/4 cup of batter for each pancake. Turn after a couple minutes, or when the pancakes begin to form bubbles that don’t pop.
- Serve with warm pure maple syrup and more candied ginger on top.
*We’ve also made these with the full half cup in the batter rather than on top and that makes for a more textured, chewier (but still delicious) pancake.
Source: Baking Bites