Gingerbread Pancakes
14 ingredients
4 steps
Ingredients
- 1-1/2 cup All-purpose Flour
- 1/2 cups Packed Dark Brown Sugar
- 1/2 Tablespoons Baking Powder
- 3/4 teaspoons Baking Soda
- 1/2 teaspoons Salt
- 1/2 teaspoons Ground Cinnamon
- 1/2 teaspoons Ground Ginger
- 1/8 teaspoons Ground Nutmeg
- 1/4 teaspoons Ground Cloves
- 1/2 cups Water
- 1/2 cups Brewed Coffee, Room Temperature Or Cold
- 2 whole Large Eggs
- 1/4 cups (1/2 Stick) Melted, Cooled Butter
- 1/8 cups Freshly Squeezed Lemon Juice
Directions
-
1Accompaniment: pure maple syrup
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2Whisk 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).
-
3Brush a griddle or 12-inch non-stick skillet with oil and butter, heat over moderate heat until hot but not smoking.
-
4Working 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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