Gingerbread Pancakes

Here are pancakes that don’t need much topping…they have a delicious flavor all their own.  I used buttermilk from Myrna’s butter-making and lard and bacon from my brother-in-law Don’s homestead hog.    Now that’s an old-fashioned meal!                   
                           Gingerbread Pancakes
  1 ¼    cups  all-purpose flour
  2        tablespoons  sugar
  2 ¾    teaspoons  baking powder
  1        teaspoon  ground cinnamon
     ¾    teaspoon  ground ginger
     ½    teaspoon  ground allspice
     ½    teaspoon  baking soda
     ½    teaspoon  salt
  1        cup  buttermilk
     ½    Cup  Milk -- to thin mixture
  1        large  egg
  2        tablespoons  molasses
  2        tablespoons  Melted Lard -- or butter
To make the pancakes, whisk the flour, sugar, baking powder, cinnamon, ginger, allspice, baking soda and salt together in a medium bowl and set aside. Beat together the buttermilk, egg, molasses and lard or butter in a small bowl. Add the buttermilk mixture to the flour mixture stirring just until the flour mixture is moistened.  Let stand 5 minutes.  Thin mixture with the milk to desired consistency. 
Brush a nonstick griddle or large nonstick skillet with oil or butter and heat to 375° or medium heat. Using a scant 1/4 cup for each pancake, pour the batter onto the griddle. Cook until bubbles begin to appear and the edges of the pancakes are dry, about 2 minutes. Turn the pancakes over and cook, until just beginning to brown, 1 to 2 minutes longer. Transfer the pancakes to a plate and keep warm. Repeat with the remaining batter, making a total of 12-15 pancakes.

Yield:  "4 servings"

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