Description
Small buttermilk pancakes flavored with unsulfured molasses, ginger, cinnamon and a little clove.
Ingredients
Scale
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 1/4 teaspoon Ground cloves
- 1/2 teaspoon Fine salt
- 2 eggs Large eggs
- 1 3/4 cups Buttermilk
- 1/4 cup Unsulfured molasses
- 2 tablespoons Light brown sugar, packed
- 3 tablespoons Unsalted butter, melted and slightly cooled
- 2 teaspoons Neutral oil for griddle
Instructions
- Whisk 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 teaspoons ginger, 1 teaspoon cinnamon, 1/4 teaspoon cloves and 1/2 teaspoon salt.
- Whisk 2 eggs, 1 3/4 cups buttermilk, 1/4 cup unsulfured molasses, 2 tablespoons packed brown sugar and 3 tablespoons melted slightly cooled butter in another bowl.
- Fold wet into dry just until broad flour streaks disappear; small lumps can remain. Do not taste raw batter.
- Heat a griddle to medium and brush lightly with part of 2 teaspoons neutral oil. Pour 1/4-cup rounds. Cook about 2–3 minutes until bubbled with set-looking edges, flip and cook about 1–2 minutes until centers are fully set. Lower heat if darkening too fast.
- Repeat for about 12 working pancakes. Divide into 6 servings of two. Serve promptly; toppings are separate.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Working estimate assumes several griddle batches; actual pan capacity and yield pending.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: Two of approximately twelve 4-inch pancakes; actual yield and weight not measured, toppings excluded