Gingerbread Pancakes

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I have no idea why I even had a bottle of molasses in the pantry in the first place. I cannot stand the smell of molasses. Absolutely cannot stand it. I know it has a bunch of minerals that aren’t in other sweeteners and can add a robust and deep flavor to baked goods, but that doesn’t make it any more palatable to me. This is why I rarely, if ever, make or eat gingerbread.

Which makes it incredibly weird that I absolutely love these pancakes.

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When I added the molasses to the batter, I almost scrapped the entire recipe to make my usual coconut almond pancakes. But I kept going, trying not to breathe through my nose as I stirred in the butter and egg. As I heated the skillet, I wondered what I would do if the pancakes came out smelling of molasses. Drown them in maple syrup, perhaps? It was that or add my pancakes to Dan’s stack and turn to cereal as a back-up plan, since I was too hungry to take the time to make something else.

Miracle of all miracles, the bitter smell cooked off and the molasses caramelized on the edges of the pancakes as they rose, leaving me with the perfect pancakes: browned and slightly crisp on the outside, soft and fluffy on the inside.

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Gingerbread Pancakes

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 2-3 servings

Gingerbread Pancakes

These pancakes are perfectly festive, and will be loved even by gingerbread haters.

Ingredients

  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking power
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/3 cup molasses
  • 1 egg
  • 1 cup milk
  • 4 tablespoons unsalted butter, melted

Instructions

  1. Whisk together the flour, baking soda, baking powder, salt and spices in a medium mixing bowl.
  2. Stir in the molasses, then beat in the egg. Add the butter and milk, stirring until there are no dry spots left in the batter.
  3. Heat a greased skillet or frying pan over medium-low heat. Pour 1/4-1/3 cup of batter into the pan and cook until there are bubbles on the surface and the edges start to firm up, about 3-4 minutes. Flip and cook until the other side is nicely browned, about 1-2 minutes.
  4. Repeat with remaining batter and serve with powdered sugar or maple syrup.
http://www.savvyeat.com/gingerbread-pancakes/

 

Coconut Almond Pancakes

We had almost no vegetables in the house on Tuesday evening, and I was feeling uninspired when it came to non-vegetable-based savory entrees.

Okay, that’s a lie. We have plenty of vegetables in the freezer. I’m just weird and refuse to use up my frozen vegetables when the fresh version is still in season.

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Breakfast for dinner it was!

I’ve been toying with this recipe for about a week, and finally perfected these coconut almond pancakes. They are light and fluffy with some crunch and texture, thanks to the coconut and nuts. In fact, they are even tender and sweet enough to eat without maple syrup!

Oh, and as for the lack of vegetables thing? That’s not an issue anymore. A local farm was having a major end-of-season sale on tomatoes and peppers, so I currently have approximately 75 pounds of tomatoes and 12 pounds of green bell peppers sitting on my counter, waiting to be frozen.

I don’t think I’m going to need to ration my tomato usage anymore.

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Coconut Almond Pancakes

Coconut Almond Pancakes

Ingredients

  • 1/2 cup blanched sliced almonds
  • 1 1/4 cup unbleached all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 3 tablespoons unsalted butter, melted
  • 1 large egg
  • 1 cup milk
  • 1/2 cup shredded unsweetened coconut

Instructions

  1. Grind the almonds into small pieces in a blender or food processor. If you have neither, you can put the almonds in a sealed plastic bag and carefully crush them with a rolling pin.
  2. Whisk the four, sugar, salt and baking powder together. Stir in the melted butter, egg and milk until blended.
  3. Gently stir in the crushed almonds and the coconut. The batter should be a little runny and pourable, but not so runny that it spreads a lot on the pan. If it seems too thick, like you won't be able to pour it, add more milk, two tablespoons at a time.
  4. Heat a greased skillet or frying pan over medium-low heat. Pour 1/4 c of batter into the pan and cook until there are bubbles on the surface and the edges start to firm up, about 2-3 minutes. Flip and cook until the other side is nicely browned, about 1-2 minutes.
  5. Repeat with remaining batter.
http://www.savvyeat.com/coconut-almond-pancakes/