I recently received some sample maple products made by a company in Quebec called Brien . Maple is one of my favorite flavours and I was eagerly awaiting trying out these new maple products. Of course the package contained some maple syrup and I could not think of a better way to start out my exploration of the maple products than with pancakes with maple syrup. I have also recently been into ginger and I was thinking that gingerbread pancakes would be a good idea. I started with a basic pancakes recipe, with some of the flour replaced by whole wheat flour, and added some of the flavour elements from the gingersnap cookies that I had recently made including the ginger and some cinnamon, cloves and molasses. The gingerbread pancakes turned out great! They were nice and light and fluffy and full of that gingerbread flavour that I like so much. I served them with a dollop of melting butter and of course the maple syrup. It is really hard to beat pancakes with high quality maple syrup for breakfast!
- 1/2 cups whole wheat flour
- 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1 tablespoon ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1 cup milk (or buttermilk)
- 1 egg
- 2 tablespoons unsalted butter (melted)
- 1 tablespoon brown sugar
- 1 tablespoon molasses
- Mix the flour, baking powder, ginger, cinnamon and cloves in a large bowl.
- Mix the milk, egg, butter, sugar and molasses in another bowl.
- Mix the wet and dry ingredients making sure to not over mix.
- Heat a pan and melt a touch of butter in it.
- Pour 1/4 cup of the mixture into the pan and heat until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes.
- Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes.