Gingerbread Pancakes

Charles E. Walton IV

The sugar in these pancakes makes it necessary to cook over a low, even heat to prevent browning too quickly. For a fresh alternative to plain maple syrup, serve these pancakes with a mixture of 1 cup sour cream and 1/4 cup maple syrup (also great with Potato-Leek Pancakes, page 155). Prep: 5 minutes, Cook: 6 minutes per batch.

Yield: Makes 1 dozen (4-inch) pancakes
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  • 1 1/3 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice (or freshly ground cinnamon, cloves, ginger, and nutmeg)
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup dark amber beer or stout
  • 1/4 cup buttermilk
  • 1 egg
  • 2 tablespoons butter, melted
  • 1 tablespoon molasses


  1. 1. Whisk together first 5 ingredients in a large bowl. Combine milk and next 5 ingredients in a separate bowl, and whisk until slightly frothy; add to flour mixture, and whisk just until blended.
  2. 2. Spoon about 2 tablespoons of batter onto a hot, lightly greased griddle or nonstick pan. Cook until pancakes are covered with bubbles and edges turn brown. Turn and cook other side 2 minutes or until golden brown.
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