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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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Amyrose Gill of Berkeley, California, writes: My husband and I learned about La Note when we first moved to Berkeley to attend graduate school. Everyone raved about their Sunday brunch, and for weeks we tried to go, but there was always a line out the door. We finally braved the long wait, and it was well worth it. Gingerbread pancakes redolent with spice, beautifully textured, and absolutely delicious were the reward. We'd love to get the recipe and serve them at our own Sunday brunches. In addition to their spiced flavor, these pancakes have a distinctive cakelike texture. Ingredients:
3 cups all-purpose flour |
1 cup packed dark brown sugar |
1 tablespoon baking powder |
1 1/2 teaspoons baking soda |
1 teaspoon salt |
1 teaspoon ground cinnamon |
1 teaspoon ground ginger |
1/4 teaspoon ground nutmeg |
1/8 teaspoon ground cloves |
1/2 cup water |
1/2 cup brewed coffee, cold or at room temperature |
4 large eggs |
1 stick (1/2 cup) unsalted butter, melted and cooled |
1/4 cup fresh lemon juice |
vegetable oil for brushing griddle |
accompaniment: pure maple syrup |
Directions:
1. Whisk together flour, brown sugar, baking powder, baking soda, salt, and spices in a bowl. Whisk together water, coffee, eggs, butter, and lemon juice in a large bowl. Add flour mixture and whisk until just combined. Let stand 15 minutes (batter will thicken).
2. Brush a griddle or 12-inch nonstick skillet with oil and heat over moderate heat until hot but not smoking.
3. Working in batches of 3 or 4, pour 1/4 cup batter per pancake onto hot griddle and cook until bubbles appear on surface and undersides are lightly browned, 1 to 2 minutes. Flip pancakes with a spatula and cook until cooked through and edges are lightly browned, 1 to 2 minutes more. Transfer to a platter and loosely cover with foil to keep warm. Brush griddle with oil between batches.
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