Wednesday, December 23, 2015

Gingerbread Pancakes | Holiday Breakfast Recipes

Waking up in the morning to the smell of freshly cooked meal wafting from the kitchen is a boon. That is not available because of two reasons if you live elsewhere from your mom's or grandma's home. First, in the fast paced world, breakfast is often a convenience food like cereal or oatmeal. Secondly, you have to be in the kitchen in the (early) morning to make the meal :). 
But holidays are an exception. Having a relaxed morning with your family gathered around the breakfast table makes you want to make something special with the flavor of the holidays, like this gingerbread pancakes.

All purpose flour/Maida - 1-1/2 cups (see notes)
Baking powder - 1 Tbsp
Cinnamon powder - 1 tsp
Ginger powder - 3/4 tsp
Ground Cloves - a pinch
Brown Sugar - 2 Tbsp
Salt - 1/4 tsp
Milk - 1 cup + 2 Tbsp (add 2 Tbsp more for thinner pancakes)
Egg - 1
Butter, melted - 2 Tbsp
Maple Syrup - 1 Tbsp (see notes)
Vanilla extract - 1 tsp

Sieve the flour, baking powder, salt, sugar and spices until there are no lumps.
Whisk the milk, egg, butter, syrup and vanilla in a separate cup. Add the liquid to the flour and mix with a whisk until combined. Allow it to rest for 5 minutes. The resting time is crucial to help the gluten relax and give a fluffier texture to the pancakes.
Heat a non-stick or seasoned cast iron pan in medium high heat. A little spray of water should sizzle. Reduce the heat to medium and pour a quarter cup measure to the pan. Allow to spread on its own. No need to swirl the pan. When bubbles form and burst on the surface, it is time to flip the pancake. Flip and allow it to cook a half a minute or more. Serve hot topped with a dollop of salted butter, maple syrup and fresh fruits. You could also top it with powdered sugar.
Authentic gingerbread flavor has molasses in it. If you want to use molasses, skip the brown sugar and maple syrup and add 3 Tbsp of molasses. Reduce the milk by 2 Tbsp as well.

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