by coconutlime
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Photo by coconutlime
coconutlime's Notes:
1 cup
flour
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1 cup
buttermilk
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1 tablespoon
dark brown sugar
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1 tablespoon
molasses
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1 tablespoon
butter, melted and cooled slightly
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1 teaspoon
baking powder
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1 teaspoon
ground ginger
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1 teaspoon
ground nutmeg
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1 teaspoon
ground cinnamon
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1/2 teaspoon
baking soda
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1/2 teaspoon
allspice
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1/2 teaspoon
ground cloves
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1
egg, at room temperature
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Whisk together the egg, molasses, butter, sugar and buttermilk in a small bowl or measuring cup until smooth. Set aside. In a medium bowl, whisk together all of the spices, flour, baking soda and baking powder. Slowly whisk in the egg/milk mixture. There should be no pockets of unmixed flour or large lumps. Batter will be rather thick.
Ask the hotline about this step!Allow the batter to sit on the counter while you spray a frying pan or griddle with nonstick spray or melt 1 tablespoon of butter to coat. Heat the pan so that it feels warm when you hover your hand over it. Add about 1/4 cup of the batter into the middle. Cook until bubbles begin to appear and pop. Flip. Cook for about 2 minutes. Both sides should be golden brown.
Ask the hotline about this step!The spices in gingerbread so yummy, I love that it is replicated so well in this pancake. I've saved this recipe for holiday season!
Shuna is the Pastry Chef at Peels Restaurant in NYC and author of the acclaimed blog Eggbeater.
Thanks for the recipe! I made these for my family the day after Christmas. Big, big hit! For the flour I used whole wheat, so they were heavy, but the nuttiness of the flour really enhanced the spices. I served it with a lemon and orange cardamom syrup and whipped cream with vanilla. Really nice combination.My mom and I have decided to give the dry mix and a little jar of syrup as Christmas gifts next year. Thanks again!