Buttermilk Gingerbread (minus the ginger) Pancakes
February 22, 2009 § Leave a comment
I’m not a big fan of ginger, but if you are, throw in a quarter- or half-teaspoon of ground ginger into the batter. These pancakes aren’t too sweet, and are delicious with jam or pumpkin butter. (I’m sure maple syrup would make a great topping, too!)
1/2 cup whole wheat flour
1/2 cup white flour
1/4 cup blue cornmeal
1 cup buttermilk (low-fat is fine)
1 tablespoon molasses
1 tablespoon turbinado sugar
1 teaspoon aluminum-free baking powder
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon all spice
1/2 teaspoon ground cloves
butter for pan
Delicious Suggested Toppings:
berry/apricot/your favorite jam
1. In a medium-sized bowl, mix dry ingredients.
2. In a separate bowl, whisk wet ingredients.
HELPFUL TIP: Before measuring molasses, grease the inside of your measuring tool (in this case, a tablespoon) with a bit of oil. Then pour molasses; it will slide right out.
3. Heat a skillet on the stove on medium. Melt a small pad of butter and thoroughly coat the bottom of the pan. When it just starts to bubble, dollop quarter-cup scoops of batter into the pan. Wait for large bubbles to start forming all over the pancakes and then flip (about 3 minutes per side).
Diet Notes: Nut-free