Are you burnt out on gingerbread flavored foods this holiday season? Hopefully not as I have a wonderful “gingerbread” bread recipe to share today. I first made these gingerbread pancakes a few years ago and fell in love with them. For pancakes, they are a little on the dense side but it seems appropriate considering the punch of flavor that these offer. I know you are probably already saying to yourself that you’ve had enough “gingerbread” to last you until next Christmas (and we’re still a week away from the big day!) but I would suggest that you give these a try. I don’t think you will be disappointed.

While these are fantastic served with butter and maple syrup, like in the pictures above and below, an even better bet is to serve them with a lemon sauce (lemon is a traditional accompaniment to gingerbread). To make a simple, yet tasty lemon sauce, in a saucepan combine 1/2 cup of granulated sugar, 1 tablespoon of cornstarch and 1/4 tsp. of salt. To that add 1 cup of cool water and stir to combine. Bring to a boil and cook until thick and clear. Remove from heat and add 2 tablespoons of fresh lemon juice, 1 tablespoon finely grated lemon peel and 2 tablespoons of butter. Stir until well mixed and the butter has fully melted.

Gingerbread Pancakes
makes 12 medium sized pancakes (enough for 2-4 people depending on their appetite)

1 1/4 cups All-purpose flour
1 teaspoon Baking soda
1/2 teaspoon Baking powder
1/2 teaspoon Salt
1 teaspoon Ground cinnamon
1 teaspoon Ground ginger
1/2 teaspoon Nutmeg, freshly ground
1/4 teaspoon Ground clove
3 large Eggs
1/4 cup Dark brown sugar
2 tablespoons molasses
1/2 cup Buttermilk
1/2 cup Water
1/4 cup Coffee
6 tablespoons Unsalted butter, melted

Preheat oven to 170°F. Whisk together dry ingredients. In another bowl, whisk together eggs and brown sugar until smooth. Add buttermilk, water, molasses and coffee, then add the flour mixture. Finally stir in melted butter. Cook on a preheated griddle and keep warm in oven until all are finished.

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