Since I’ve decided to participate in NaBloPoMo I will have to post on my blog every day. I’m not always sure what I’ll post about but hopefully something will come to me. Or you might just get pictures. Stick around and we’ll see what happens this month.
It’s Saturday morning and that means one thing around my house…. pancakes! There is not a pancake in this world that I love more than gingerbread pancakes. My first gingerbread pancakes were at Kirby Lane Cafe and I’ve been addicted ever since. Gingerbread pancakes not only taste incredibly yummy but they also make your house smell soooo good. It’s fall and it’s time for gingerbread pancakes! On a side note, I’m a horrible food photographer. It must be an art form that I just haven’t mastered yet. I’ll keep working on it.
The recipe I found is from Magnolia Cafe here in Austin and I found it on this great blog. I topped them with maple syrup and they are muy declicioso!
Gingerbread Pancakes (From the Magnolia Cafe, Austin)
Ingredients:
3 eggs
1/4 cup brown sugar
1/2 cup buttermilk
1/2 cup water
1/4 cup brewed coffee
21/2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 tablespoon cinnamon
1 tablespoon ginger
1 tablespoon nutmeg
4 tablespoons (1/2 stick) unsalted butter, melted
Method:
Cream eggs and sugar together. Stir in buttermilk, water, and coffee and set aside. In a separate bowl sift together remaining dry ingredients.
Stir egg mixture into dry ingredients, then mix in melted butter.
Add more water or buttermilk if necessary, but batter should be thick.
Cook until done on a lightly greased hot griddle or in a heavy skillet (turn once when bubbles appear on upper side and start to break).
Pancakes will be thick and cake-like in texture.
Makes 8 to 10 five-inch pancakes.
Bon Appetite!
