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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I love gingerbread and these pancakes fill the bill. They cook up so tall and fluffy. I could eat them all myself! The recipe comes from the Magnolia Cafe in Austin, TX. Ingredients:
3 eggs |
1/4 c brown sugar, firmly packed |
1/2 c buttermilk |
1/2 c milk or water |
1/4 c brewed coffee |
2-1/2 c white unbleached flour |
1/2 t baking powder |
1 t baking soda |
1 t ground cloves |
1 t ground cinnamon |
1 t ginger |
1/2 t nutmeg |
4 t butter, melted |
Directions:
1. Cream together the eggs and brown sugar.
2. Add the buttermilk, water and coffee, and stir until smooth. Set aside.
3. In a separate container, sift together the flour, baking powder, baking soda, cloves, cinnamon, ginger and nutmeg.
4. Combine the egg mixture with the flour mixture, and stir in the melted butter.
5. Makes about 3-1/2 cups of batter, or enough for 8 to 10 pancakes.
6. NOTES: Serve with whipped cream, vanilla ice cream or brandy sauce. (Personally, I like the traditional maple syrup.)
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