Friday, April 8, 2011
Making Good Gingerbread Pancakes Fabulous!
These gingerbread pancakes were pretty good but I knew I could make them even better. I was looking for a healthier weekend pancake and wanted some soothing flavours at the same time and these pancakes fit the bill on both counts.
Now the recipe does not say to sieve the dry ingredients but my powdered ginger was a little dried out so I thought it would be a good idea to do so but it is not necessary.
All those molasses are really good for you and I had been feeling low on iron so I was thrilled to add them to the wet ingredients.
Like a traditional gingerbread, this recipe calls for water not milk which is good for people avoiding additional dairy but I knew that the flavour would not be as bold as a result.
I mixed everything together and got a perfect pancake batter, nice and thick and lumpy! And, it smelled like Christmas. Nice!
I cooked them all up on my grill, keeping the finished ones done warm in the oven at 225F while I finished the rest. It made enough pancakes for me and my husband.
While the were good, they were not perfect. The next time I made them I replaced one cup of the water with buttermilk, doubled the salt to help boost the spices. I also bought a new package of powdered ginger and wow!!!
Absolutely perfect! These are a knock-out and my husband agreed, a big improvement. And my sister Jamie's response? "They are delicious!"
We had these pancakes before heading out to Peggy's Cove, THE place to visit when you come to Nova Scotia. It was FREEZING though! I tried to stay out there as long as possible but it was tough, so cold! We did get some French onion soup at The Sou'Wester Restaurant to help warm up and try once again to get closer to the water which was a good idea but OMG, FREEZING!
We're having a fabulous visit! I hope you try these pancakes this weekend and join us for brunch!