Gluten-Free Baking and More, January 2007.
|Description: ||Gingerbread Pancakes|
I don’t let the holidays go easily. At the beginning of January, you’ll still find me baking all those good holiday foods I didn’t get around to making in December. One of the tastes I love most is gingerbread. While I love gingerbread cookies, moist, spicy gingerbread cake makes me swoon. These pancakes were inspired by cake gingerbread. The pancakes are loaded with spices and so, so good. Since the recipe requires many ingredients, I mix up the dry ingredients the night before I plan to make the pancakes. This way, I can wake up, make pancakes and settle in with the paper.
1 cup white rice flour
1/4 cup cornstarch
2 Tablespoons granulated sugar
1/2 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 Tablespoons vegetable oil
1/4 cup molasses
1 cup buttermilk
1 large egg
- In a large mixing bowl, whisk together dry ingredients.
- Add wet ingredients and blend until a batter forms.
- Heat a griddle or large skillet and lightly grease with vegetable oil or melted butter.
- Drop batter, about 1/4 cup, at a time onto prepared pan. Cook until bubbles appear all over the surface of the pancake, about 2 minutes. Flip and cook an additional 2 minutes or until golden brown. Enjoy!
© 2006-2014 Gluten-Free Baking and More/Elizabeth Barbone
All Rights Reserved. Reproduction without permission prohibited.