It's Sunday morning. There's a major ice storm in progress with many accidents on the roads. Church has been canceled (for the time being). And I'm hungry. You know what that means? PANCAKES!
When it comes to making pancakes there is really only one place to go: Joy the Baker, of course. She has incredible and fun pancake recipes that will make you drool like crazy!! Carrot cake, oatmeal raisin, pumpkin, buttermilk, and the list goes on! I chose her gingerbread pancakes for the fact that they are so seasonably appropriate and because they looked sooo good.
This was actually my first attempt at making pancakes all by myself. No help at all what-so-ever. So when I was able to stand back and admire my fabulous work, I almost cried. Almost! But seriously, these pancakes are it! I mean it!!! I have long been searching for a pancake that would satisfy my breakfast needs and this is the ONE.
The recipe made around 15? I don't know. I was so hungry I didn't bother to count and then I just ate as much as I could shove in my mouth. I can tell you this, my mom and I ate a total of twelve. And we only stopped because we had my dad take them away from us.
Let's talk about the pancakes themselves, shall we? Light and fluffy. A pillow of soft warmth. Clouds dripping with butter and syrup. Do these make any sense? Try these pancakes and they will. The flavor was spot on as well. And the whole process of making the batter and cooking them was a breeze. It took me a try or two to get the hang of cooking them, but it was my first time and all.
Let's not forget the other half of this post's title. I said homemade syrup. Brown sugar vanilla syrup, to be exact. This isn't your back-to-nature-stick-a-spicket-in-a-tree kind of syrup, but I made it in a pot nonetheless. It was the perfect (I'm talking perfect) partner for these pancakes. Maybe maple would have worked, but you gotta have that brown sugary good stuff.
I seem to be really emotional in this post but they are crazy good! Okay, I'll stop GUSHING and let you whip these up yourself. Also, I definitely plan on trying her other immaculate pancakes recipes since these were such a success!
Makes: 15ish well sized pancakes
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3 Tablespoons molasses (not robust or black strap)
1 large egg
1 cup sour cream
3 Tablespoons whole milk
2 Tablespoons melted butter, plus additional for brushing the griddle
Preheat oven to 200 degrees F
Whisk together flour, baking powder, baking soda, spices and brown sugar (if you’re using it) in a medium bowl. Whisk together molasses, egg, sour cream, milk and butter in a small bowl, then add the flour mixture and stir just until combined.
Heat griddle or 12-inch heavy skillet over moderate heat until hot enough to make drops of water scatter over the surface. Brush with butter. Working in batches of 4 to 6 (depending on the size of the griddle), drop 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden, 1 to 2 minutes. Flip pancakes with a spatula and cook until golden brown and cooked through, 1 to 2 minutes more. Transfer pancakes to a heatproof plate and keep warm in oven while you cook remaining batches.
Brown Sugar Vanilla Pancake Syrup from Allrecipes
3/4 cup packed brown sugar
1/4 cup sugar
3/4 cup water
1/2 cup light corn syrup
1/2 teaspoon maple flavoring
1/2 teaspoon vanilla extract
|In a saucepan, combine the sugars, water and corn syrup; bring to a boil over medium heat. Broil for 7 minutes or until slightly thickened. Remove from the heat; stir in maple flavoring and vanilla. Cool for 15 minutes. Serve over pancakes, waffles or French toast.|