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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.

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by Sarah Steimer

These are very dense pancakes, I made them pretty large and couldn't even get through two. But they're delicious.

  • 1 pound sweet potatoes (about 1 and a half medium potatoes)
  • 2 cups flour
  • 2 1/4 cups milk
  • 1/4 cup butter (1/2 stick) melted
  • 2 eggs
  • 4 teaspoons baking powder
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • pinch of nutmeg
  • 1/2 teaspoon salt
  • vegetable oil

Using a fork, pierce the skin of the potatoes. Roast at 400 degrees for 30-45 minutes, or until the potatoes are soft. Remove the skins and mash the sweet potato until smooth. Let cool for a few minutes.

Mix together the dry ingredients with the sweet potato in a large bowl. Whisk together the wet ingredients in a medium bowl then add to the dry ingredients. Combine with an electric mixer. I still had some lumps, but everyone survived.

Heat a pan, then add a couple of tablespoons of vegetable oil. Allow the oil to heat before adding the pancake mix. Flip once the batter begins to bubble on the top.

Recipe adapted from: My Own Private Kitchen

In March we’ll post our favorite flapjack recipes as part of Lookin’ Hot, Cakes. You can find all of our pancake recipes here.

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