I always looked forward to the first cold day of fall. Not because of the leaves turning because that always meant hours of raking them after they fell. It was because mom almost always had an urge for gingerbread when the weather turned cold.
Well, the first cold of fall came this morning and I had that same urge. Instead of waiting until later in the day to make some I thought I might try it in pancake form.
This recipe isn't anywhere near as intensely spiced or heavy with molasses as mom's dessert. If you're looking for a more intense molasses flavor, try mixing 1 part molasses with 3 parts maple syrup and serve it on the side.
Gingerbread Apple Butter Pancakes
11/2 cups all-purpose flour
1 teaspoon salt
13/4 teaspoons double-acting baking powder
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
3 tablespoons butter
3 tablespoons molasses
11/4 cups almond milk
2 eggs, lightly beaten
3 tablespoons butter
3 tablespoons molasses
Apple butter
Sift together flour and next 5 ingredients into a large bowl and set aside.
Combine butter and molasses together in a small saucepan and heat over medium heat just until butter is melted.
Whisk together milk, eggs and molasses mixture. Quickly whisk into flour mixture just until all dry ingredients are incorporated.
Pour batter onto hot griddle and flip when bubbles form on surface. Stack pancakes two high and top with a generous amount of apple butter. Serve with warm maple syrup.
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