I'll admit that I'm now a little more on-board with Christmas. As I'm writing this, I'm sipping hard cider out of a red-colored wine glass and the appropriate music is playing. I'd say that's very less bah humbug of me. I'm afraid I may have no choice but to embrace the most wonderful time of the year.
But if there's anything I can embrace, it's food (duh), and I officially declare that gingerbread be considered for every season. Who.is.with.me?
*The butter in these were kindly provided by Kerrygold.
Whole Wheat Gingerbread Pancakes
INGREDIENTS: (makes 10, 4" pancakes)
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 4 tablespoons melted butter
- 1/2 cup milk
- 1/2 cup molasses
- 2 large eggs
In a large bowl, whisk together all dry ingredients. In a separate bowl, whisk together all wet ingredients. Make a well and pour all wet ingredients into dry, and mix just until incorporated. Do not over-mix (it's ok if there are some bubbles).
Spray a cast iron or nonstick pan with cooking spray and cook pancakes on each side over medium heat.