This morning as I was nursing my youngest in bed, I heard my oldest tell Ben, “Pancakes?! Eat pancakes for breakfast?” There are so many reasons why pancakes were a bad idea. One we’re leaving today to stay the night in Seattle to fly out tomorrow to Arizona. Two there was still packing to be done. Three I have a house to clean up. Four, well, four is that pancakes take more time than say cold cereal. But, yes there’s a but, I haven’t made pancakes in a while and doing something a bit special on such a unroutinized day would balance our life out a bit. Plus, a day of traveling typically means eating food that isn’t the most appetizing.
I was determined to make some pancakes for these adorable monkeys, but NO BUTTERMILK. We have pre-vacation fridge, also known as post-vacation fridge. It’s that fridge where you don’t buy any perishables the week before you leave, so they don’t go bad while you’re gone. Hence, welcoming you to the same fridge upon your arrival. So, I wasn’t about to buy buttermilk last weekend when I didn’t have a need for it on my menu…only the basics. But now on pancake morning, there is no buttermilk. Sure, you’re saying, “Kamille, just mix some lemon juice or vinegar with whole milk,” but that didn’t sound too appealing and then I would have to wait for it to thicken.
So after perusing the Gourmet Cookbook I found this Gingerbread Pancake recipe. It required no buttermilk, but sour cream (which I had). They were a bit more fluffy & thick than your typical buttermilk pancakes, but delicious all the same. I recommend plopping them on the hot griddle, then spraying your spatula and pressing them down a bit. Then, once you flip them, press down again. By themselves, they don’t pop; however, once you add maple syrup & butter…let’s just say everything Christmas morning magic in your mouth. Well, I’m off as I need to finish the last details of packing and to 60 degree weather we go. Merry Christmas!
Gingerbread Pancakes (printable version)
This recipe comes from Gourmet cookbook. My oldest woke up saying she wanted pancakes and I needed to make something without buttermilk, since we didn’t have any on hand. I think these were the perfect pre-Christmas compromise.
1 cup unbleached flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3 tablespoons molasses (not blackstrap or strong flavored kind)
1 cup sour cream
2 tablespoons whole milk
2 tablespoons melted butter, plus more for brushing the griddle
Heat your griddle or skillet, brush with butter or spray.
In a large bowl, combine all dry ingredients and set aside. In a small bowl, combine all wet ingredients. Add wet ingredients into the large bowl with dry ingredients. Stir until just combined.
If you want to make gingerbread man pancakes, spray or grease inside of cookie cutter before you put the batter inside (or you’ll have one sticky mess). Put the greased cookie cutter onto griddle and add some batter trying to smooth it evenly, so none of the griddle is visible. Cook for about 1 minute and then take your spatula and flip the pancake (with cookie cutter still attached) over. Gently push the batter down, in order to ensure cooking on the bottom.
Using a kitchen towel (since the cookie cutter is hot) jiggle the cookie cutter off the gingerbread man pancake and cook for a bit longer.
These pancakes by themselves aren’t very sweet at all, but definitely flavorful. So when you add the butter & maple syrup (because isn’t that what pancakes are about?) they’re a knock out. Plus, you can change up the cookie cutters and little people will love them.