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
I’ve been looking for some easy pancakes to make, and came across yours. These look so delicious. You’re right, the combination of ginger and molasses is perfect. I think it’ll taste great with a handful of wildberries and maple syrup. Yummy! It’s a great your husband liked these. I hope mine will too, he is a picky eater
Thanks for sharing
These look amazing, I just want to grab that forkful right from the screen!
These sound like a great twist on a classic pancake and I love fresh ginger. I can’t wait to try them! Molasses is a great cooking ingredient and makes all different baked good taste so good, but it smells so bad! Do you use unsulfured molasses?
The Dinner Belle for Kimberlybelle.com
Yep, I use unsulphured molasses, funny I don’t notice the smell! I love molasses in chocolate chip cookies, I’m going to start finding more recipes with molasses now. Thanks for checking out cakestudent!
hope he does too
Thanks Sue, btw, your blog has awesome photos.
A perfect recipe post for the holidays. I will try this on the weekend.
OMG! I made these and they were sort of like a cake \ pancake. I was in heaven and my kids loved them too! The only small issue I had was with turning them over – they sort of broke. However I have this same problem with regular pancakes so I am thinking it is just me!
So happy you all loved them… I wonder if they fell apart because of the temperature or skillet you use? Try lowering the temp and make sure the whole pancake has bubbles before flipping. Another idea is to make smaller pancakes? Thanks for visiting!
Love your photos! These look awesome! I love gingerbread and love pancakes too! I’m going to be making these soon – if I can wait that long!!
Thanks Alice, hope you like them as much as I did!