Gingerbread Pancakes
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 18 pancakes
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup water
- 1/4 teaspoon ground nutmeg
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 tablespoon baking powder
- 1/8 teaspoon ground cloves
- 1/4 cup fresh lemon juice
- 4 large eggs
- 1 teaspoon ground ginger
- 1 cup packed dark brown sugar
- 1 stick (1/2 cup) unsalted butter, melted and cooled
- Carbohydrate 29 g(10%)
- Cholesterol 55 mg(18%)
- Fat 7 g(11%)
- Fiber 1 g(3%)
- Protein 4 g(7%)
- Saturated Fat 4 g(18%)
- Sodium 186 mg(8%)
- Calories 194
Preparation 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). Brush a griddle or 12-inch nonstick skillet with oil and heat over moderate heat until hot but not smoking. 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.
Preparation 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). Brush a griddle or 12-inch nonstick skillet with oil and heat over moderate heat until hot but not smoking. 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.
