Gingerbread Pancakes with Maple-Caramel Sauce
These spicy, moist pancakes are perfect for Christmas morning, and the buttery-sweet sauce will make even the grumpiest faces smile.
Ingredients
2 cups all-purpose flour2 Tbsp. unsweetened cocoa powder
2 tsp. ground ginger
2 tsp. ground cinnamon
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
¼ tsp. ground nutmeg
2 eggs
1/3 cup dark brown sugar, packed
¼ cup vegetable oil
2 cups buttermilk
Preparation
• In a large bowl, whisk together the dry ingredients through the nutmeg.
• In a medium bowl, lightly beat the eggs; stir in the brown sugar, oil and buttermilk until blended; pour over the dry ingredients and mix just until the dry ingredients are moistened.
• Spray a griddle with nonstick spray or grease it with butter; place it over medium heat until hot.
• Spoon about ¼ cup batter for each pancake onto the griddle. Cook until small bubbles emerge and start to pop on the surface of the pancakes; turn with a spatula and cook until the second side is lightly browned.
• Serve immediately, drizzled with a homemade warm maple-caramel sauce (recipe here).
