I have been talking about incorporating more vegetarian meals into our diet, so my husband ordered me a new book, Mark Bittman’s How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food. It is awesome. The book is huge, so well written, has no photos but doesn’t need them, easy recipes and indexed by ingredient. Having an abundance of fresh ginger in my fridge, I discovered this recipe in his pancake section. I don’t know what was more appealing, the fresh ginger or the molasses, but the combination was delicious.
The fresh ginger, molasses, cinnamon and cloves resulted in a slightly spicy and very heartwarming pancake that is a perfect holiday breakfast food. The whipped egg whites really made them light and fluffy.
What it is about molasses that is so intriguing to me? Sloooow as molasses, gooey thick molasses, dark and delicious molasses. It’s even fun to say molasses. When I see that a recipe has molasses in it, I get excited.
My husband is more of an egg person, so he was unenthusiastic when he came downstairs and saw what was cooking. But after the first bite he was singing with praise. Thats when I know I’ve got something worth sharing on the blog… when all persons in the house are over filling their bellies.
Recipe: Gingerbread Pancakes
Summary: adapted from Mark Bittman’s How to Cook Everything Vegetarian
- 2 tsp fresh ginger minced
- 1 cup flour
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1 pinch ground cloves
- dash of salt
- 1 cup milk
- 4 eggs, separated
- 1/2 cup molasses
- butter for pan
- Heat up your pancake griddle, medium low.
- In a large bowl, combine dry ingredients (flour, spices, salt) and the ginger.
- Separate the eggs, place egg whites in your electric mixer bowl, the yolks in a small bowl. Beat the egg whites until foamy and fairly stiff.
- In the egg yolk bowl, stir in the milk and molasses.
- Add the yolk mixture to the dry mixture. Finally fold in the egg whites.
- Add butter to the griddle, drop on spoonfuls of the batter. Its ready to flip when you see bubbles in the middle of the pancake and its golden on the bottom, about 3-5 minutes on each side.
Preparation time: 15 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 4