We had pancakes for breakfast, and I had to see what kinds of crazy ideas people used pancakes for. I actually found this amazing pancake recipe- I remember that I used to have these all the time, but I haven't had them in a while lately.
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| ORGANIC Maple Syrup |
But, I really LOVE pancakes. Pancakes are definetly an amazing way to start the day.
Throw some chocolate chips in the batter, you've got yourself some chocolate chip pancakes. Mmmm... My mom uses organic maple syrup, which tastes different, but in a good way.
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| Chocolate chip pancakes- The Best Kind, in My Opinion! |
And my Dad always puts corn in our pancakes, calling them 'Corn Fritters' or whatever. I never really liked those... But I like Corn and Cheese Ice Cream? Really?
Anyways... Read on, recipe reader!
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| Corn... In Pancakes... The Infamous Corn Fritter... |
Gingerbread Pancakes
Ingredients:
1-½ cup All-purpose Flour
½ cups Packed Dark Brown Sugar
½ Tablespoons Baking Powder
¾ teaspoons Baking Soda
½ teaspoons Salt
½ teaspoons Ground Cinnamon
½ teaspoons Ground Ginger
⅛ teaspoons Ground Nutmeg
¼ teaspoons Ground Cloves
½ cups Water
½ cups Brewed Coffee, Room Temperature Or Cold
2 whole Large Eggs
¼ cups (1/2 Stick) Melted, Cooled Butter
⅛ cups Freshly Squeezed Lemon Juice
½ cups Packed Dark Brown Sugar
½ Tablespoons Baking Powder
¾ teaspoons Baking Soda
½ teaspoons Salt
½ teaspoons Ground Cinnamon
½ teaspoons Ground Ginger
⅛ teaspoons Ground Nutmeg
¼ teaspoons Ground Cloves
½ cups Water
½ cups Brewed Coffee, Room Temperature Or Cold
2 whole Large Eggs
¼ cups (1/2 Stick) Melted, Cooled Butter
⅛ cups Freshly Squeezed Lemon Juice
Directions:
Whisk together flour, brown sugar, baking powder, baking soda, salt, and spices in a bowl. Whisk together water, coffee, eggs, butter, and lemon juice in a large bowl. Add flour mixture and whisk until just combined. Let stand 15 minutes (batter will thicken).
Brush a griddle or 12-inch non-stick skillet with oil and butter, heat over moderate heat until hot but not smoking.
Working in batches of 3 or 4, pour 1/4 cup batter per pancake onto hot griddle and cook until bubbles appear on surface and undersides are lightly browned, 1 to 2 minutes. Flip pancakes with a spatula and cook until cooked through and edges are lightly browned, 1 to 2 minutes more. Transfer to a platter and loosely cover with foil to keep warm. Brush griddle with oil between batches.
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