It's entirely possible that these pancakes may end up being what I serve to my family on Christmas morning. I didn't set out to find a new recipe for this year, but after a late night trip to the library with Ben last week we returned home with arms full of hockey and gingerbread books, and the second I spotted the recipe for pancakes I knew I was a goner.
Did you know that there is an entire book dedicated to all things gingerbread. Not the colourful candy cabins, but rather cakes, cookies, dessert and candies all infused with a gingerbread-y flavouring. I was smitten. Although the book isn't mine to keep, I've flagged many recipes to try in the coming weeks, and I've already renewed the book to ensure I'll have it with me until the end of December.
What I like about this recipe, besides the cinnamon, ginger, molasses, brown sugar, maple syrup, buttermilk and nutmeg, is that it's prepared the night before you need to make the pancakes. Everything is whisked into a scented batter that perfumes the kitchen, and then is stored in the fridge until morning. Brilliant.
Pancakes are a favourite morning food around here, and I must confess we eat them at least once, usually twice, a week. If I can hold out on making these again until Christmas it will definitely be a holiday miracle.
Update: A few weeks after writing this post, I won a copy of the Gingerbread book from a fellow blogger. I think it was meant to be!
Overnight Gingerbread Pancakes (adapted from Gingerbread)
- 1 1/4 cups whole-wheat flour
- 1/3 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 1 egg
- 2 cups buttermilk
- 2 tablespoons molasses
- 1 tablespoon maple syrup
- 2 tablespoons melted butter
Whisk together the flours, brown sugar, baking powder, salt, cinnamon, ginger, cloves and nutmeg in a large mixing bowl. Set aside.
Whisk together the egg, buttermilk, molasses, maple syrup and butter in a medium mixing bowl until just combined. Pour the egg mixture into the flour mixture and mix together. Cover the bowl with plastic wrap and store in the refrigerator overnight.
In the morning, melt a teaspoon of butter (per batch of pancakes) in a skillet set over medium high heat. Pour 2 tablespoons of batter into the pan for each pancake. Cook for a minute or two, or until bubbles appear on the surface, then flip them over. Cook the other side for the same amount of time.
Remove the pancakes and transfer them to an oven-safe plate. Store them in a preheated 200 degree oven to keep them warm. To serve, stack pancakes and pierce them with a decorative skewer and a cranberry. Serve with a side of maple syrup.