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Wednesday, December 30, 2009

Gingerbread Pancakes

Because Ryan and I planned to be gone over Christmas (and are STILL gone as you read this), we tried to avoid grocery shopping and instead wanted to use up the food we had already. This proved to be a little challenging the last few days, when we were essentially out of fruit, vegetables, eggs, etc. I wanted to make a "special" breakfast our last morning at home, and discovered that we had mostly everything for these gingerbread pancakes! I modified the recipe a bit, based on what we had on hand, and these turned out delicious. Ryan topped his with candied pecans, maple syrup, and whipped cream...while I opted to top mine with Stoneyfield Oikos Greek Yogurt (and later whipped cream--YUM). FYI--I'll be posting a review of the Stoneyfield Greek Yogurt in the next few days.

These are a perfect holiday breakfast...and now that the holidays are passed, feel free to make them in memory of a great Christmas :) We will definitely be making these again soon--they rivaled some of our favorite pancakes ever!!

Gingerbread Pancakes
adapted from Closet Cooking

-1/2 cup whole wheat flour
-1/2 cup all purpose flour
-1 tsp baking powder
-1 tbsp ginger
-1 tsp cinnamon
-1/4 tsp cloves
-1 cup milk
-1/4 cup applesauce (we were out of eggs)
-2 tbsp melted unsalted butter
-1 tbsp white sugar (we were out of brown sugar)
-1 tbsp molasses
-about 2 tbsp water, to thin the batter if desired

1. Mix the flour, baking powder, ginger, cinnamon, and cloves in a large bowl.
2. Mix the milk, egg, butter, sugar, and molasses in another bowl.
3. Mix the wet and dry ingredients. Do not overmix. Add a bit of water, if you prefer thinner pancakes.
4. Heat a skillet and pour batter onto the skillet. Flip pancakes when golden brown.