Gingerbread Pancakes

Revised 2013 Jun 26

2 servings


1 cup unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
3 tablespoons fancy molasses
1 large egg
1/2 cup yogurt
5 tablespoons buttermilk
2 tablespoons butter, melted


Heat a griddle or skillet over medium heat.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. In a medium bowl, whisk together the molasses, eggs yogurt, milk and butter. Add the wet mixture to the dry ingredients and stir until combined.

Brush the griddle or skillet with your favourite fat (you do have a little container of bacon fat right by the stove, don't you?). Spoon 1/3 cup of batter onto the cooking surface for each pancake. Cook until bubbles appear on the top of each pancake and the underside is golden brown, about 1-2 minutes Using a spatula, flip the pancakes and cook until the underside is lightly brown, another 1-2 minutes. Serve immediately

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