Gingerbread Pancakes

The aroma of gingerbread spices—cinnamon, ginger and cloves—will lure everyone to the kitchen when you make these tender pancakes that cook up a bit thicker than your typical flapjacks. Molasses gives them an appealing gingerbread-like color.

Gingerbread Pancakes

1 1⁄4 cups (6 1⁄2 oz./200 g) all-purpose flour

1 tsp. baking powder

1⁄2 tsp. baking soda

1⁄2 tsp. salt

1 tsp. ground cinnamon

3⁄4 tsp. ground ginger

1⁄8 tsp. ground cloves

1⁄4 cup (2 oz./60 g) firmly packed dark brown sugar

2 eggs

2 Tbs. light molasses

4 Tbs. unsalted butter, melted

Maple syrup for serving

Position a rack in the middle of the oven, and preheat to 250°F (120°C).

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and cloves. In another bowl, whisk together the brown sugar, eggs, molasses, 2 Tbs. melted butter and 3⁄4 cup (6 fl oz./180 ml) water. Add the egg mixture to the flour mixture and stir just until blended. There will be some small lumps.

Place a large griddle or frying pan with low sloping sides over medium heat until hot enough for a drop of water to sizzle and then immediately evaporate. Brush with about 1⁄2 tsp. of the melted butter. For each pancake, ladle about 1⁄4 cup (2 fl. oz./60 ml) batter onto the hot surface. Reduce the heat to medium-low and cook until small bubbles appear and the edges start to look dry, about 4 minutes. After 3 minutes, lift a pancake to check if the underside is done; do not let the pancakes darken too much. Carefully turn the pancakes and cook until lightly browned on the second sides, about 1 minute longer. Transfer to an ovenproof platter and place in the oven to keep warm; do not cover the pancakes or they will get soggy. Repeat with the remaining batter and butter to make about 8 pancakes, each about 4 inches (10 cm) in diameter. Serves 4.

Recipe adapted from Williams-Sonoma Essentials of Breakfast and Brunch