Please forgive me. I’m sure you’re done with Christmas.
It didn’t hit me until two nights ago when I was driving around looking at Christmas lights that I missed the holiday season this year. Between moving and personal issues I let Christmas come and go with barely a second thought. Sure I bought a few gifts and put up a small (and by small I mean 2′) tree. But overall, I just wasn’t in the holiday spirit.
I mean, I didn’t even make sugar cookies this year!
The morning after realizing I had missed the holiday season, I of course woke up craving gingerbread.
So I did what any other person would have done: made pancakes.
These were so good that they become a regular thing. Gingerbread doesn’t have to be confined to the holiday season! I love the flavor of the whole wheat, ginger, and molasses.
The perfect pancake for a cold winter’s morning (even if we still don’t have snow.)
I hope everyone is having a good holiday season! I know I will be enjoying more now that I’m all moved and settled!
Whole Wheat Gingerbread Pancakes
- 1 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1 tablespoon molasses
- 1 egg
- 1 tablespoon sunflower oil (or melted butter)
- 3/4-1 cup milk
- Preheat your oven to 200˚ and place an oven-safe plate inside for keeping pancakes warm.
- In a medium bowl, combine all dry ingredients and give a good stir. In a separate bowl, whisk together the wet ingredients and pour over dry ingredients, stir just until combined.
- Heat a skillet over medium heat. When skillet is hot, take about 1/4 cup of batter and pour onto skillet. Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through.
- Place in oven and continue with remaining batter.
by Erin Alderson