All during the holiday season I crave ginger, cinnamon, nutmeg and all of that nice stuff. I know, the holiday season is over and we are heading into the long drab post-holiday, pre-spring season that is otherwise known as January – March. Well, I recently realized that I had zero gingerbread this year before Christmas. Zero. A travesty.

In order to rectify this terribly situation, I immediately set out to make some gingerbread. I had all the ingredients out and I was about to get going, and then I thought, I want pancakes. This is not an abnormal thought for me. Wanting pancakes is pretty much a state of being. So I stared at the counter and consulted my inner pancake love and came to a decision. Gingerbread pancakes. And I was going to make my own syrup. Booyah. My best friend also happened to be in town and she’s a very picky eater. She took a bite, cocked her head to the side and said, “yep. tastes like gingerbread.” She then cleaned her plate. I take that as a good sign.

Ingredients

gingerbread pancakes-

Syrup:
2 C Water
1 C Sugar
1 C Brown Sugar
zest of 1 Lemon
1 to 2 Tbsp fresh Ginger, grated

gingerbread pancakes--4

Pancakes:
1 C Flour
2 tsp Baking Powder
1/4 tsp Baking Soda
1 1/8 C Buttermilk or whole milk with 2 Tbsp lemon juice
2 Eggs
2 Tbsp Butter, unsalted, melted and cooled
2 Tbsp White Sugar
2 Tbsp Brown Sugar
1 tsp Cloves
1/2 Tbsp Cinnamon
1/2 Tbsp Ginger
1 tsp Nutmeg
1 Tbsp Molasses
1/4 tsp Salt

Instructions

gingerbread pancakes--7

To make the syrup, bring the water and sugars to boil in a pot. Reduce the heat and add the lemon and ginger. Simmer and reduce the syrup until only half remains.

gingerbread pancakes--8

Pour the syrup through a sieve to strain out lemon and ginger bits. Let it sit for a while because it will be extremely hot and will definitely burn little fingers and tongues.

gingerbread pancakes--5

As for the pancakes…if using milk and lemon, stir together and set aside to let chemistry work its magic.

gingerbread pancakes--6

Combine the flour, spices, baking powder, baking soda and salt in a large bowl. Whisk to get some air into the mixture.

Whisk together the eggs, sugars, molasses, butter and buttermilk/milk & lemon.

gingerbread pancakes--9

Add the wet ingredients to the dry and whisk or briefly use an immersion blender. Let sit for a few moments for more chemistry magic to make pretty bubbles. Meanwhile, heat up a skillet.

gingerbread pancakes--10

Test the skillet to make sure its hot (flick water on the skillet, when the water skips and dances across the surface, it is hot enough). Coat the skillet with a small amount of butter or oil and ladle out the batter to make yourself some pancakes!

gingerbread pancakes--13

Serve with some butter and the fresh homemade ginger lemon syrup and, if at all possible, a lovely drizzle of creme anglaise or eggnog cream.

 

Gingerbread Pancakes with Ginger Lemon Syrup
 
Recipe By:
Ingredients
  • Syrup:
  • 2 C Water
  • 1 C Sugar
  • 1 C Brown Sugar
  • zest of 1 Lemon
  • 1 to 2 Tbsp fresh Ginger, grated
  • Pancakes:
  • 1 C Flour
  • 2 tsp Baking Powder
  • ¼ tsp Baking Soda
  • 1⅛ C Buttermilk or whole milk with 2 Tbsp lemon juice
  • 2 Eggs
  • 2 Tbsp Butter, unsalted, melted and cooled
  • 2 Tbsp White Sugar
  • 2 Tbsp Brown Sugar
  • 1 tsp Cloves
  • ½ Tbsp Cinnamon
  • ½ Tbsp Ginger
  • 1 tsp Nutmeg
  • 1 Tbsp Molasses
  • ¼ tsp Salt
Instructions
  1. To make the syrup, bring the water and sugars to boil in a pot. Reduce the heat and add the lemon and ginger. Simmer and reduce the syrup until only half remains. Pour the syrup through a sieve to strain out lemon and ginger bits. Let it sit for a while because it will be extremely hot.
  2. As for the pancakes...if using milk and lemon, stir together and set aside.
  3. Combine the flour, spices, baking powder, baking soda and salt in a large bowl. Whisk to get some air into the mixture.
  4. Whisk together the eggs, sugars, butter and buttermilk/milk & lemon.
  5. Add the wet ingredients to the dry and whisk or briefly use an immersion blender. Let sit for a few moments. Meanwhile, heat up a skillet.
  6. Test the skillet to make sure its hot (flick water on the skillet, when the water skips and dances across the surface, it is hot enough).
  7. Coat the skillet with a small amount of butter or oil and ladle out the batter to make yourself some pancakes!
  8. Serve with some butter and the fresh homemade ginger lemon syrup and, if at all possible, a lovely drizzle of creme anglaise or eggnog cream.