Updated – I’m a subscriber to Food Network magazine and I also stalk their web site for ideas… way too much. When I was looking for cookies to experiment with I found gingerbread pancakes. I say this every year when I get into seasonable posts – I’ve probably been eating and drinking and breathing fall and winter flavors since October…maybe September.
You can find the original recipe here. I also pinned it on my Pinterest page, which you can find here.
The original recipe makes enough batter in case you need to feed a small village, but and I can’t believe I’m saying this, it’s too much sometimes and it’s ok to modify recipes so you don’t end up with a ton of leftovers or any leftovers.
Modifications for one person:
- flour: instead of 1 and 2/3 cup of flour, I used 1/2 cup
- sugar: instead of 3/4 cup of sugar, I used 2T of splenda – you can use sugar, but I chose a sugar alternative because I had it on hand.
- cornstarch: omitted completely mostly because it wasn’t something I had easily available
- baking powder: since the modification is roughly 1/3 the normal recipe, I used 1 tsp
- ginger, cinnamon, cloves: I eye balled the spices because we like a lot of cinnamon, but not as much ginger or cloves. The amount is so small in the original recipe that it would’ve been hard to get exact amounts, so I went on what I like
- molasses: while I cut the recipe in roughly a third, I used a fourth of the molasses; molasses has a strong flavor so a little bit goes a LONG way
- butter and eggs: omitted completely because I usually don’t use butter in batter anyway and I’ve made recipes with and without eggs so I didn’t see a problem leaving it out
- milk: I used a half cup of almond milk, the batter was a little thicker as it sat during cooking, so I probably could’ve used a little more milk
These pancakes were awesome and I’m glad we tried them. The batter would probably be awesome for waffles or thinned out and used for crepes.
If you try these pancakes let me know what you thought of them!
