Sunday, December 9, 2012

Whole Wheat Gingerbread Pancakes

Sense of Home Kitchen

Whole Wheat Gingerbread Pancakes
~Sense of Home Kitchen, inspired by Bon Appétit, December 2003~

Makes approximately 12

1 cup whole wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 1/2 cups thick, chunky applesauce (homemade if you have it)
1 cup buttermilk
1/4 cup (1/2 stick) butter, melted
2 large eggs

Additional butter for pan and serving

Applesauce, thick and chunky for serving, or Apple Butter
Pure Maple Syrup

Whisk first 7 ingredients in a medium-sized bowl to blend.  Whisk applesauce, buttermilk, butter, and eggs in a separate large bowl.  Gradually add the flour and spice mixture to the applesauce mixture, stirring while adding, until just blended.

Place a serving plate in the oven and preheat oven to warm setting approximately 150° to 170° F.

Heat a non-stick pan over medium-high heat, rub a little butter on the pan to prepare it.  Pour 1/3 to 1/2 cup measures onto pan, cook until pancakes are firming on edges and bubbles are forming in the center, flip the pancake over and cook until golden brown on that side.  Place pancake on serving plate in preheated oven to keep warm while finishing the remainder of the pancakes.

Serve pancakes with a pat of butter, a dollop of applesauce or apple butter, and warm maple syrup.  Enjoy!

Sense of Home Kitchen / Recipes / Breakfast