Recipe from www.teaandcookiesblog.com
This is a fun way to switch up your pancakes and they're perfect for Christmas! The blogger suggested eating them with roasted pears and lemon curd, which I bet would be amazing! I just did these up the old fashioned way with a bit of icing sugar, butter and syrup.
What you'll need
3 cups All-purpose flour
1 cup + 2 tbsp Brown sugar
1 tbsp Baking powder
1 1/2 tsp Baking soda
1 tsp Salt
1 1/2 tsp Ground cinnamon
1 1/2 tsp Ground ginger
1/4 tsp Nutmeg
1/8 tsp Cloves
1/2 cup Water
1/2 cup Brewed coffee, cold or at room temperature
4 Eggs
1/2 cup Unsalted butter, melted and cooled
1/4 cup Fresh lemon juice
Butter or vegetable oil for brushing griddle
How to
1. Whisk together flour, brown sugar, baking powder, baking soda, salt and spices in a bowl.
2. Whisk together water, coffee, eggs, butter and lemon juice in a large bowl. Add the flour mixture and whisk until just combined. Let stand for 15 minutes (batter will thicken). (I found the batter a little too thick and stirred in a couple extra tablespoons of water).
3. Brush a griddle or 12-inch nonstick skillet with oil and heat over moderate heat until hot but not smoking.
4. Working in batches of 3 or 4, pour 1/4 cup batter per pancake onto hot griddle and cook until bubbles appear on surface and undersides are lightly browned, 1-2 minutes. Flip pancakes with a spatula and cook until cooked through and edges are lightly browned, 1-2 minutes more.
5. Transfer to a platter and loosely cover with foil to keep warm. Brush griddle with oil between batches.
What you'll need
3 cups All-purpose flour
1 cup + 2 tbsp Brown sugar
1 tbsp Baking powder
1 1/2 tsp Baking soda
1 tsp Salt
1 1/2 tsp Ground cinnamon
1 1/2 tsp Ground ginger
1/4 tsp Nutmeg
1/8 tsp Cloves
1/2 cup Water
1/2 cup Brewed coffee, cold or at room temperature
4 Eggs
1/2 cup Unsalted butter, melted and cooled
1/4 cup Fresh lemon juice
Butter or vegetable oil for brushing griddle
How to
1. Whisk together flour, brown sugar, baking powder, baking soda, salt and spices in a bowl.
2. Whisk together water, coffee, eggs, butter and lemon juice in a large bowl. Add the flour mixture and whisk until just combined. Let stand for 15 minutes (batter will thicken). (I found the batter a little too thick and stirred in a couple extra tablespoons of water).
3. Brush a griddle or 12-inch nonstick skillet with oil and heat over moderate heat until hot but not smoking.
4. Working in batches of 3 or 4, pour 1/4 cup batter per pancake onto hot griddle and cook until bubbles appear on surface and undersides are lightly browned, 1-2 minutes. Flip pancakes with a spatula and cook until cooked through and edges are lightly browned, 1-2 minutes more.
5. Transfer to a platter and loosely cover with foil to keep warm. Brush griddle with oil between batches.
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