Weekends are great for experimenting with the various pancake recipes I’ve been hoarding for years.  Last time we had pumpkin pancakes, not bad but this time, gingerbread! YUMMY!  Unfortunately, these really could be dessert.  I ate them plain, right off the griddle.  No syrup, no butter….I think they’d be delicious with some creme fraiche or even some whipped cream cheese. Something that wouldn’t add more sugar to the mix.  Regardless, a must try if you like wintery spiced foods…more comfort food for sure! Enjoy!

Gingerbread Pancakes

Source unknown

Makes about 16 small pancakes

1c hot brewed coffee

1/2c packed brown sugar

1 large egg

1/2 stick unsalted butter, melted and slightly cooled

1/2c whole wheat flour

1/2c all purpose flour

3/4 tsp baking soda

1/2 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp salt

In large bowl combine coffee and brown sugar, mix until sugar is dissolved.  When coffee is cooled to room temperature, whisk in egg and butter.  Add remaining ingredients and whisk until just blended.  Batter will be thin.  Let batter stand at room temperature for about 10 minutes to thicken.  Heat skillet over medium high heat.  Butter skillet and cook pancakes about 2 minutes each side.