Being more of a French Toast gal, I usually only make pancakes when the family is all together...but seeing this is a national day of foodom remembrance, I'll chime in with one of my newer developments in the quick bread category: Triple Gingerbread Pancakes. This spicy, sweet flapjack is perfect for a cool autumn morning and a strong hot cup of Joe or better still breakfast for dinner!
1 1/2 cups all purpose flour
1 1/2 cups cake flour
1/2 cup packed dark brown sugar
1 tbsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1 tsp grated fresh ginger
1 1/2 tsp candied ginger, minced
1/4 tsp ground cloves
1/2 cup water
1/2 cup brewed coffee, cold
1/2 cup molasses
2 whole eggs
2 egg whites
1/2 cup unsweetened applesauce
1 stick unsalted butter, melted
1/4 fresh orange or lemon juice
Vegetable oil for brushing the griddle
Maple Syrup
Method
Sift together flours, baking powder, soda, salt and dry spices in a large mixing bowl.
Stir in sugar and candied ginger.
In another mixing bowl, whisk together coffee, water, molasses, grated ginger, eggs, butter, juice and applesauce.
Add dry ingredients to the wet mixture, mixing until combined.
Let the batter stand for 15 minutes to thicken.
Heat a 12 inch non-stick pan or griddle over medium heat.
Brush surface with oil, heating until hot but not smoking.
Working in small batches of 3 or 4 pancakes at a time, pour 1/4 cup batter for each pancake onto griddle.
Cook until bubbles appear on the surface and edges of each pancake, about 2 minutes.
Flip the pancakes with a pancake turner and continue to cook until cooked through and the edges are slightly brown about another 1-2 minutes.
Transfer to a platter and keep warm in a low over while you prepare the rest of the batch.
Wipe the pan occasionally with a paper towel to remove dark bits and re-oil the pan as needed.
Serve with warm maple syrup and or warm spiced apples.
Bon Appetit!
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