I’ve got the Jones for some. What ya got?
For the bonus, have you tried to make the cakes crispy? A place I frequent that makes crispy coconut pancakes uses (I THINK) a little brown or turbinado sugar scattered in the pan or on the flat top before the batter goes down. Would this work for gingerbread?
Deb Perelman says in the comments that her deep dark gingerbread waffles should be able to be made into pancakes. I haven’t tried the waffles but her gingerbread cake (which she borrowed/modified from elsewhere) is outstanding.
Thanks!
OK, this was a fail, at least as pancakes. Do not attempt without either an ocean of oil or a nonstick pan. Even then, you need to close your eyes and imagine what comes out of the pan as a ‘cake’.
This batter gives no sign of leavening before it scorches.
I experimented with adding commercial pancake mix a tablespoon at a time, but stopped about where a full cup would be. It helped, but was still a mess.
I think there’s just too much sugar and molasses in this batter. I’ve also realized cinnamon in batter f’s up how pancakes cook.
Bummer! I am sorry to hear it didn’t work out because I was hoping to take these for a spin, too! I love gingerbread pancakes, so I will continue the search and share results!
Thanks, yes please do.
Between the cup of sugar and cup of molasses, there’s a lot of room to cut. Upon thinking about it, besides some molasses flavor, there isn’t any point to having sweetness–that’s what syrup is for.
This looks promising: https://www.krusteaz.com/recipes/gingerbread-pancakes/
Basically, the idea is to just add a little molasses and ground ginger (and small amounts of clove, nutmeg and cinnamon) to “regular” buttermilk pancake mix.
I came here to suggest the same! Funny. I have this book but unfortunately no gingerbread pancake recipe:
Pancakes Make People Happy: Over 75 Recipes https://a.co/d/ckutdrh
There is a Guinness Pancake recipe that I think could be easily modified. Here’s the ingredient list:
I would omit the chocolate chips, sub molasses for some of the beer, reduce the sugar, and add warm spices.
The Krusteaz hack was a winner this morning: If you start with 2 cups of mix/1 and 1/3C of water, just add 3T molasses, 1 tsp ginger, and like 1/8t each cinnamon, clove and nutmeg.
The batter rose fine, didn’t scorch, wasn’t very sticky, and the flavor profile was what I was looking for.
Her recipes are well tested.
This recipe (originally from Bon Appétit 20 or so years ago but not online as far as I can tell) has been a favorite. They have good gingerbread flavor, and they cook up with a nice, light texture.
1 3/4 cups all purpose flour
1 1/2 t. baking powder
1 1/2 t. baking soda
1 1/2 t. ground ginger
1 1/2 t. cinnamon
1 t. allspice
1/4 t. ground nutmeg
1/4 t. salt
2 cups buttermilk
2 large eggs
2 T. butter, melted
2 T. brown sugar
2 T. molasses
2 t. pure maple syrup
2 t. vanilla extract
Whisk flour, spices, and salt in a large bowl. Add all remaining ingredients and whisk just until blended. Cook in skillet or on griddle (preferably nonstick, for easier turning) in melted butter or oil spray on medium heat, around 2 minutes per side.
