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Recipe for Gingerbread Pancakes with Whipped Cream | Almanac.com

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Gingerbread Pancakes with Whipped Cream

Yield
6 pancakes
Category
Quickbreads, Coffee Cakes
Course
Breakfast & Brunches
Credit
The Inn at One Main Street, Falmouth, Massachusetts
Sources
Yankee's B&B and Inn Directory

Gingerbread Pancakes with Whipped Cream
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Ingredients
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon table salt
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
Dash ground cloves
3/4 cup milk
2 tablespoons molasses
2 teaspoons firmly packed light-brown sugar
1 tablespoon vegetable oil
1 large egg, lightly beaten
3 tablespoons butter
1/2 cup whipping cream
1 tablespoon powdered sugar
Maple syrup
Instructions

In a large bowl, whisk together flour, baking powder, salt, ginger, cinnamon, and cloves In smaller bowl, stir together milk, molasses, brown sugar, oil, and egg. Add wet ingredients to dry and stir until smooth.

In another large bowl, whip cream with powdered sugar until soft peaks form. Set aside.

Melt 1-1/2 tablespoons butter in a large skillet over medium heat. Pour batter in 1/2-cup increments into skillet; cook until lightly browned on one side, about 2 minutes. Turn and cook other side 2 minutes more. Repeat with remaining batter. Serve warm with maple syrup and whipped cream.

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