These warmly spiced pancakes have all of the classic flavors of gingerbread cookies. Finely grated fresh ginger and lemon zest brighten the deep molasses and spice flavors. Serve these pancakes with warm maple syrup and butter.
- Serves: 4 persons
- 2cups/256 grams all-purpose flour
- 2tablespoons dark brown sugar
- 1 ½teaspoons baking powder
- ½teaspoon baking soda
- 1teaspoon kosher salt
- 2teaspoons ground ginger
- 2teaspoons ground cinnamon
- ½teaspoon ground allspice
- 1 ¼cups whole milk
- ⅓cup unsulfured molasses (not blackstrap)
- 3tablespoons unsalted butter, melted
- 1teaspoon finely grated fresh ginger
- ½teaspoon finely grated lemon zest
Step 1In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt and spices.
Step 2In a separate bowl, whisk milk, molasses, eggs, melted butter, fresh ginger and lemon zest until well combined.
Step 3Add the wet ingredients to the dry ingredients and gently stir until combined. (A few small lumps are fine.)
Step 4Heat a lightly greased griddle or nonstick skillet over medium-low heat. Drop the pancakes into the pan by the quarter cup, making sure to leave plenty of room in between for the batter to expand.
Step 5Cook until the batter bubbles on the surface and browns on the bottom, a minute or two, then carefully flip. Cook until the batter is completely cooked through and the pancakes are slightly dark brown. Repeat until all the batter is used. Serve pancakes as you make them or keep them warm as you cook them by setting them on a baking sheet in a 250-degree oven.