Thursday, October 7, 2010

Gingerbread Pancakes

Anytime my sister comes to visit, it's time to break out the pots and pans and try something new. I believe she has now rightfully earned the honorary title of Most Brave Sister Guinea Pig at this point.

I had been thinking of doing something nice and healthy from one of my weight watchers cookbooks but waking up to a cool morning made me want for something hearty and warm. This hit the right spot. I always know when I have a winning recipe with my sister based on her mmm's.This was was a mmm from beginning to end. It's a nicely understated spicy perfect fall breakfast .

from Essentials of Breakfast and Brunch by Williams Sonoma

1 1/4 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
3/4 tsp ground ginger
1/8 tsp ground cloves
1/4 cup firmly packed brown sugar
2 large eggs
2 tbsp molasses
2 tbsp butter, melted
3/4 cup water

Position rack in middle of oven and preheat to 250 degrees.

In large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. In another bowl whisk together brown sugar, eggs, molasses, butter and water. Add egg mixture to flour mixture and stir until just blended. There will be small lumps in batter.

Preheat griddle pan until hot. Spray with cooking spray or brush with butter. Cook pancakes to desired doneness. Remove pancakes to plate in oven to keep warm while cooking - do not cover plate or pancakes will get soggy. Serve pancakes warm with syrup.

1 comment:

  1. Yum, I love gingerbread flavors. This would be like eating dessert for breakfast.