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Gingerbread-Molasses Pancakes




Source of Recipe


Bon Appetit-11/02






List of Ingredients



• 1 3/4 cups all-purpose flour
  
• 1 1/2 teaspoons baking powder
  
• 1 1/2 teaspoons baking soda
  
• 1 1/4 teaspoons ground ginger
  
• 1 1/4 teaspoons ground cinnamon
  
• 3/4 teaspoon ground allspice
  
• 1/4 teaspoon ground nutmeg
  
• 1/4 teaspoon salt
  
• 2 cups buttermilk
  
• 2 large eggs
  
• 2 tablespoons (1/4 stick) butter, melted
  
• 2 tablespoons packe golden brown sugar
  
• 2 tablespoons pure maple syrup
  
• 2 teaspoons mild-flavored (light) molasses
  
• 2 teaspoons vanilla extract
  
• 6 tablespoons (about) butter
  
• additional pure maple syrup
  






Instructions



1. Mix flour, baking powder, baking soda, ginger, cinnamon, allspice, nutmeg, and salt in a large bowl. Add buttermilk, eggs, melted butter, brown sugar, maple syrup, molasses, and vanilla extract; whisk just until blended.
   
2. Melt 1 tablespoon butter in heavy large skillet over medium heat. Working in batches, drop batter by 1/4 cupfuls into skillet. Cook pancakes until golden and cooked through, adding more butter as necessary, about 2 minutes per side. Transfer to paltes and serve with additional maple syrup.
   
3. Yield: 16
   






Final Comments


Notes: Be careful when flipping the delicate pancakes over. They darken quickly because of the molasses, and they don't bubble as much as regular pancakes do. These should be served as soon as they are made.