And a good 2007 to all. We began the year with some thick-sliced bacon, cooked slowly until it was very crisp, and gingerbread pancakes.
I began my search for a good recipe for them several years ago, when we were in Springfield, Mo., while Joe was doing something on behalf of the Missouri Arts Council. We found a spot called Aunt Martha’s Pancake House. The name alone was enough to draw us, and it turned out to be a good choice. Aunt Martha herself sat alone at a table off to one side, doing the books and counting up receipts. Her gingerbread pancakes were fabulous, and I’ve never found a recipe quite as good.
The December 2006 Gourmet offered this one, described as "adapted from" the Magnolia Café in Austin, Tex. The flavor is excellent, although they were a bit thick for my taste. Next time I’m going to try grated fresh ginger in place of the dried, add a little more liquid and use cake flour, if I have any on hand, instead of all-purpose. They would be fabulous with blueberries, too.
I use an electric griddle, one of the few single-use appliances I am glad I own. They’re inexpensive, and worthwhile just for the two of us. Never mind how handy it is when the family comes to visit. Even if you only make pancakes four times a year, it’s worth it. And get the largest cooking surface you can find.
This recipe goes into the permanent collection at our house. They’re delish.
2 c. all-purpose flour
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. nutmeg
1/4 tsp. ground cloves
3 large eggs
1/4 c. packed dark brown sugar
½ c. well-shaken buttermilk
½ c. water
1/4 c. brewed coffee (not espresso, says the magazine)
6 Tbs. unsalted butter, melted and cooled a little
Oil for the griddle or cooking spray
Begin preheating your griddle, or a frying pan over moderate heat.
Whisk together the flour, baking soda, baking powder, salt and spices in a large bowl. In another bowl, whisk together the eggs and brown sugar until they’re smooth. Add the buttermilk, water and coffee; whisk again. Combine the flour mixture and the egg mixture with that whisk, and add the melted butter; stir until smooth.
When the cooking pan is hot enough that a drop of water skitters across the surface, brush it with oil or spray. Use a 1/4 c. measure to make the pancakes. They don’t bubble a great deal the way traditional ones do, but you’ll see a few. Just peek underneath; when they’re golden, turn them over and cook the other side.
Makes about 12 4-inch pancakes.
–Ann