Gingerbread pancakes with hot applesauce

Lazy Saturday mornings are perf for trying something a little different for breakfast. Break free from your frozen waffle routine and try some freshly made pancakes!
This recipe makes about 25 pancakes (you can split the recipe in half if you’re serving just 1 to 3 people. Or, freeze the rest—when you’re ready to eat ’em up, you just have to pop them in the microwave for 30-45 seconds and voila!). You’ll flip for this easy to follow recipe (just be careful while flipping the pancakes!).
What You'll Need:
1 1/2 cups unbleached white flour or whole wheat pastry flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon each: cinnamon, ground ginger
1/4 teaspoon ground nutmeg
A dash of salt
2 eggs
2 tablespoons each: canola oil (or any mild oil)
2 tbsp Molasses (I used “Grandma’s Unsulphured Original”)
2 cups buttermilk
1. Spoon the flour into the measuring cups and level it off with the flat side of a knife. (Don’t pack it down.) In a small mixing bowl, stir together the flour, baking powder, baking soda and spices. Set aside.
2. Put the eggs, oil, molasses, and buttermilk into a large mixing bowl. Using a wire whisk, whip until smooth. Put a large griddle pan or a 12-inch skillet on the stove. Place the oil near the stove along with a small soup ladle and a spatula. Have a platter ready for the pancakes.
3. Whisk the flour mixture into the egg mixture until smooth but don’t over beat. Turn the burner to medium and apply a non-stick cooking spray to the pan. After a minute or two, add a drop of pancake batter to see if it sizzles. If so, you can begin.
4. Put a ladle of batter into the skillet until you have a two-inch pancake. (It’s easier to flip smaller pancakes.) This will be a test pancake. After about a minute, you’ll start to see bubbles on the top of the pancake. Lift a corner of the pancake with the spatula to see if it’s a toasty brown color. If not, let it cook a little longer; otherwise, flip it over.
5. The pancake won’t cook as long on the second side. They’ll need to cook long enough to cook the inside of the pancake but not so long that they’ll burn. It does take some practice. (Because of the molasses, these pancakes will be browner than regular pancakes.) If the pancakes are burning, it means that the pan is too hot; turn the heat down a bit.
6. Remove the practice pancake and continue to make pancakes. Make sure that they’re far enough apart so that the cakes don’t run together; also, it’s easier to turn them over when you have enough room. Place the done pancakes on the platter and cover with foil. You will have to spray the pan with non-stick cooking spray every few batches. For an electric fry pan or griddle: Set the temperature to start at 350.
Apple Sauce Topping
What You'll Need:
1 cup bottled or homemade apple sauce
2 tablespoons real maple syrup
In a small saucepan, heat the apple sauce and maple syrup over low heat until just hot. Serve a spoonful over each pancake.

Measuring cups and spoons
Small mixing bowl
Glass measuring cup
Large mixing bowl
Wire whisk
12-inch skillet or griddle
Small soup ladle, spatula
Small saucepan


by GL | 2/1/2016