This a great recipe for Christmas breakfast, or any cold, blistery morning. I use evaporated milk for these delicious treats, based on a suggestion by a Williamsburg chef. They use it in their gingercake cookies, one of my favorites.
Ingredients:
2 cups pastry flour
2 tablespoons dark brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons ground ginger
2 teaspoons cinnamon
1/2 teaspoon all spice
1 12 ounce can evaporated milk.
2 eggs
1/3 cup molasses
3 tablespoons melted butter
1 teaspoon grated fresh ginger
1/4 teaspoon keylime or lemon oil
In a small bowl, mix all the dry
ingredients.
In a separate bowl combine all the wet ingredients making sure the eggs are well beaten. Add the wet ingredients to the dry, mixing thoroughly. Don't over mix, or the panckes will be tough.
Preheat your griddle over medium low heat. Use a quick spray of cooking oil. The cakes need to be grilled over a slightly lower heat than normally used for pancakes. This keeps the pancakes feom becoming too dark. Once the edges start to set, carefully flip and cook the other side.
The pancakes can be be kept warm in a 200 degree oven, while the others are being made.
Top with your favorite topping and enjoy!
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