I love making breakfast. There is something about starting off the day with something special. Ethan loves pancakes, so I love to make them for him. They are super easy to make and they are one of his favorites, it is a win-win situation. I will always take extra pancakes and layer them between wax paper and place them in a ziplock for later use. You can easily pop them in a toaster or a microwave to warm them up and it is a homemade breakfast in just seconds.
Gingerbread is a flavor that I often overlook during the holidays, I am always all about the chocolate. However, I am learning to appreciate it more and more. Ginger snaps and maple gingerbread cookie dough ice cream, yeah I think that will change anyone's mind about the gingerbread flavor. These pancakes were just icing on the cake or syrup on the pancake to our new gingerbread fascination.
I choose this recipe from The Red Headed Baker's cooking blog as part of a cooking swap that is hosted by A Taste of Home Cooking. They are always so much fun. I love choosing something delicious and these were perfect!
1 cup of All-Purpose Flour
1/2 teaspoon of Baking Powder
1/8 teaspoon of Baking Soda
1/8 teaspoon of Salt
1 1/2 teaspoon of Ground Ginger
1/2 teaspoon of Ground Allspice
1/4 teaspoon of Ground Cinnamon
1/4 teaspoon of Ground Cloves
1 Egg, large
2/3 cup of Milk
2 tablespoons of Molasses
First, in a medium-sized bowl whisk together the flour, baking powder, baking soda, salt, ginger, allspice, cinnamon, and cloves. Set aside.
Now, in a small mixing bowl, whisk the egg, milk, and molasses together. Pour over the dry ingredients and stir until just combined.
Next, heat a griddle pan to medium heat, spray with nonstick spray. Using a 1/4 cup measurement, scoop the batter onto the pan. Let cook for a few minutes until lightly browned, flip and cook until the other side is lightly browned, a few more minutes.
Serve with butter and maple syrup.
The Barbee Housewife