by Sarah Steimer
I expected these to taste a bit more Christmas-y, but they just seemed well-spiced to me instead. Which is fine, I'm not exactly thinking about Christmas right now.
- 1 cup whole wheat pastry flour (I used regular wheat flour, but pastry flour would likely make the pancakes a little lighter and crispier)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1 tablespoon molasses
- 1 egg
Apple topping is clearly optional - I just like the ginger-apple flavor profile.
- 1 tablespoon vegetable oil or melted butter
- 3/4 cup to 1 cup milk
Combine all dry ingredients in a medium bowl. In a separate bowl, whisk together the wet ingredients and pour over dry ingredients, stirring just until combined.
Heat a skillet over medium heat. When skillet is hot, add a tablespoon or so of oil. Make your pancakes just like you would any other time (I think we’ve explained this well enough in our other Lookin’ Hot posts). I would suggest making smaller pancakes with this batter, as larger ones puff up quite a bit and stand the chance of just being mushy. Shoot for teacup-sized pancakes.
Makes about eight-10 (small-ish) pancakes.
Recipe adapted from: Naturally Ella
In March we’ll post our favorite flapjack recipes as part of Lookin’ Hot, Cakes. You can find all of our pancake recipes here.
