Gingerbread Pancakes

We're moving full swing into winter foods around here. I believe we've already drank our way through four cartons of egg nog. (And they only hit the shelves last week.)

I grew up with a wonderful German gingerbread cookie recipe that has passed down through the generations -- and we allllll know I'm okay with eating cookies for breakfast -- but, in the interest of teaching my daughters better eating habits, I'd prefer to stick (mostly) with breakfast foods at breakfast. Breakfast for dinner is always a good option too. ;)

These pancakes make it easy.

They remind me of those delectable gingerbread cookies. Just the right amount of spice, and sweetness added with rich molasses. You can choose whether to add syrup or not. (Not necessary in my book.)

Gingerbread Pancakes 

adapted from Martha Stewart Living November issue

2 c. all-purpose flour

1 c. wheat flour

1 T baking powder

3/4 t. baking soda

1 t. salt

2 t. ginger

2 t. cinnamon

1/4 t. ground cloves

1/4 t. ground nutmeg

3 eggs, beaten

1/3 c. molasses

3 c. buttermilk

Add dry ingredients to a large bowl and mix together. Whisk together eggs, molasses and buttermilk. Once combined, add to dry ingredients and whisk together until just combined.

Cook on a greased griddle or large frying pan over medium heat. Makes enough for about 30 small pancakes. (Great as leftovers!)

Pumpkin Spice Pancakes

I'll admit -- I'm just as much a sucker for pumpkin things as the next person, come sweater season, but my favorite way to indulge is through sweet things cooked and baked in my kitchen. These scrumptious pancakes are no exception. 

A delightfully easy autumn breakfast, these can be whipped up in 5 minutes flat (minus the cooking time). Bonus: This recipe works equally well with cooked sweet potatoes.

Pumpkin Pancakes

1 1/2 c. flour (all-purpose, whole wheat or a combo)

3 1/2 t. baking powder

1 t. salt

1/2 t. nutmeg

1 1/4 c. cooked pumpkin

2 eggs, beaten

1 1/2 c. milk

1/4 c. butter, melted

Mix together dry ingredients in a large bowl. Using a whisk, stir wet ingredients into dry until they are dissolved into the wet. Batter will be lumpy. 

Drop 1/4 c. full of batter onto greased skillet. Flip over when you begin to notice edges solidifying. (They don't tend to get bubbly like regular pancakes.) Remove after about 1 minute on second side.

Don't forget to drizzle with a bit of warm maple syrup or a dollop of peanut butter!

Swedish Pancakes

I love versatile foods. Ones that you can eat any time of day and that can be paired with just about anything. These also tend to be your comfort foods - ones that warm the belly as well as the soul.

Pancakes fall into this category for many people, but this will take you above and beyond this staple of any American diet. Swedish pancakes are a gourmet version of the favorite and, fortunately, they don't take any more time to prepare than your basic pancake. They are cross between a crepe and buttermilk pancake; heavier than a crepe, but thicker than a buttermilk. Their inside is slightly gooey with a warm, milky flavor. I topped one of mine with agave syrup, the other with powdered sugar. Truly, they would be fine with just about any sweet (or savory) topping your heart may desire.

Swedes may not have many a claim to fame, but these definitely put them on the radar for me.


Swedish Pancakes

3 eggs

1 c. flour

pinch of salt

2 T. sugar

2 c. milk

2 T. cooking oil

Mix together ingredients with a whisk in a large bowl. Heat skillet at medium-high heat and melt a dab of butter in the bottom. Pour enough batter to cover the bottom of the skillet. Allow to cook until browned on one side, then flip sides in and place on plate to cool.

Serve with yummy toppings.