I have three fantastic brother-in-laws. Two are my husband’s brothers. Jimmy is the younger of the two. He’s great because he gets really excited to eat anything I make him. I like cooking for him more than for my husband to be totally honest.
This morning he came over after church for pancakes. I’ve wanted to make these gingerbread pancakes for a while so I was super pumped for the opportunity. I enjoyed the pears from the recent parfait so much I wanted to cook some apples the same way. Extremely easy and delish. The apples are sweet and the pancakes spicy/sweet, so the cool and creamy Greek yogurt was the perfect complement. It was a plate full of happiness. This would be great for Christmas morning – special but quick and easy.
Gingerbread usually has spices like cinnamon and cloves, but it always contains molasses. Molasses is a by-product of the sugar cane, and it’s much less processed than sugar. It’s cheap and will last forever in your pantry, so it’s worth a purchase to make this breakfast.
Gingerbread Pancakes with Warm Apples
Pancakes adapted from The King Arthur Flour cookbook
Makes 12 pancakes
Apples
2 tbsp. butter
3 apples (any type but red delicious)
pinch salt
2 tbsp. maple syrup
1/4 c. brown sugar, packed
1/2 c. water
Pancakes
1 c. flour (you could do half whole-wheat if you’re so inclined)
1/4 c. cornmeal
2 tbsp. sugar
1/2 tsp. cinnamon
3/4 tsp. ground ginger
1/8 tsp. ground cloves
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
2 tbsp. canola oil
1/4 c. molasses
1 c. buttermilk (or clabbered milk)*
1 egg, lightly beaten
Maple syrup and Greek yogurt for serving
*To make clabbered milk, put 1 tbsp. lemon juice or white vinegar in a liquid measuring cup and fill to the 1 c. line with milk. Stir and set aside for about ten minutes.
1. Add butter to skillet over medium-high heat. Add apples and salt and saute for about 10 minutes or until starting to brown.
2. Add water, brown sugar and maple syrup. Simmer over medium heat for about five minutes or until liquid has become syrupy. Reduce heat to low to keep apples warm until pancakes are done.
3. For pancakes, whisk flour, cornmeal, spices, salt, baking powder, and baking soda in a large bowl.
4. Whisk oil, molasses, buttermilk and egg in another bowl.
5. Add to dry ingredients all at once and stir until just combined. Let batter sit for about ten minutes.
6. Heat griddle for several minutes over medium heat. Spray with cooking spray or melt enough butter to cover pan.
7. Add batter in four rounds on griddle. When bubbles begin to break the surface and the edges have set, flip once. Cook for about a minute on the second side and remove to plates.
8. Continue with the rest of the batter until cakes are all done. Add yogurt and apples and serve.
*To keep pancakes warm, put a cooling rack inside a rimmed cookie sheet. Place in a 200 degree oven. Move pancakes from griddle to pan in oven. Plate when all the pancakes are finished.
Gingerbread Pancakes with Warm Apples
Pancakes adapted from The King Arthur Flour cookbook
Makes 12 pancakes
Apples
2 tbsp. butter
3 apples (any type but red delicious)
pinch salt
2 tbsp. maple syrup
1/4 c. brown sugar, packed
1/2 c. water
Pancakes
1 c. flour (you could do half whole-wheat if you’re so inclined)
1/4 c. cornmeal
2 tbsp. sugar
1/2 tsp. cinnamon
3/4 tsp. ground ginger
1/8 tsp. ground cloves
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
2 tbsp. canola oil
1/4 c. molasses
1 c. buttermilk (or clabbered milk)*
1 egg, lightly beaten
Maple syrup and Greek yogurt for serving
*To make clabbered milk, put 1 tbsp. lemon juice or white vinegar in a liquid measuring cup and fill to the 1 c. line with milk. Stir and set aside for about ten minutes.
1. Add butter to skillet over medium-high heat. Add apples and salt and saute for about 10 minutes or until starting to brown.
2. Add water, brown sugar and maple syrup. Simmer over medium heat for about five minutes or until liquid has become syrupy. Reduce heat to low to keep apples warm until pancakes are done.
3. For pancakes, whisk flour, cornmeal, spices, salt, baking powder, and baking soda in a large bowl.
4. Whisk oil, molasses, buttermilk and egg in another bowl.
5. Add to dry ingredients all at once and stir until just combined. Let batter sit for about ten minutes.
6. Heat griddle for several minutes over medium heat. Spray with cooking spray or melt enough butter to cover pan.
7. Add batter in four rounds on griddle. When bubbles begin to break the surface and the edges have set, flip once. Cook for about a minute on the second side and remove to plates.
8. Continue with the rest of the batter until cakes are all done. Add yogurt and apples and serve.
*To keep pancakes warm, put a cooling rack inside a rimmed cookie sheet. Place in a 200 degree oven. Move pancakes from griddle to pan in oven. Plate when all the pancakes are finished.
