Gingerbread Pancakes
Serves: 6
Hosea Feil
1 January 1970
Based on User reviews:
55
Spice
51
Sweetness
46
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
3 cups
All-Purpose Flour1 tbsp
Baking Powder1.5 tsps
Baking Soda1 tsp
Salt1 tsp
Ground Cinnamon1 tsp
Ground Ginger1 tsp
Ground Nutmeg1 tsp
Ground Cloves1 cup
Water4 large
Egg1 cup
Lemon Juice (fresh)Directions:
1
Whisk together flour, brown sugar, baking powder, baking soda, salt, and spices in a bowl
2
Whisk together water, coffee, eggs, butter, and lemon juice in a large bowl
3
Add flour mixture and whisk until just combined
4
Let stand 15 minutes (batter will thicken)
5
Brush a griddle or 12-inch nonstick skillet with oil and heat over moderate heat until hot but not smoking
6
Working in batches of 3 or 4, pour 1/4 cup batter per pancake onto hot griddle and cook until bubbles appear on surface and undersides are lightly browned, 1 to 2 minutes
7
Flip pancakes with a spatula and cook until cooked through and edges are lightly browned, 1 to 2 minutes more
8
Transfer to a platter and loosely cover with foil to keep warm
9
Brush griddle with oil between batches
10
Whisk together flour, brown sugar, baking powder, baking soda, salt, and spices in a bowl
11
Whisk together water, coffee, eggs, butter, and lemon juice in a large bowl
12
Add flour mixture and whisk until just combined
13
Let stand 15 minutes (batter will thicken)
14
Brush a griddle or 12-inch nonstick skillet with oil and heat over moderate heat until hot but not smoking
15
Working in batches of 3 or 4, pour 1/4 cup batter per pancake onto hot griddle and cook until bubbles appear on surface and undersides are lightly browned, 1 to 2 minutes
16
Flip pancakes with a spatula and cook until cooked through and edges are lightly browned, 1 to 2 minutes more
17
Transfer to a platter and loosely cover with foil to keep warm
18
Brush griddle with oil between batches