Gingerbread Pancakes

There’s something about molasses. The mere smell or tiny taste of it automatically transports me back to my grandmother’s kitchen. Her spice cabinet was filled with its scent, and I vividly recall sitting on her countertops staring into her bowl of molasses cookie dough (and occasionally giving it a stir). Her soft cookies were a family favorite.

So, it’s no surprise that I’m also a gingerbread fan. Like, huge. My mother once brought gingerbread to celebrate my birthday instead of a cake in college, and it was AWESOME. There’s just something about the spongy, spicy goodness (topped off with homemade whipped cream…always homemade).

I decided to make some of my “mug” pancakes in the gingerbread tradition, complete with (real) butter, (real) syrup, aaaaaand whipped cream. Yep. Let’s just say they’re perfect for your Christmas morning. Oh, and try using some greased cookie cutters on the griddle to make adorably festive shapes!

Gingerbread Pancakes

1 mugful flour
1 mugful milk
1 egg
about 1/8 – 1/4 c. molasses
1 tsp. cinnamon
sprinkle clove
1/4 tsp. ginger
pinch salt
1 1/2+ tsp. baking powder
1/2 baking soda
1/2 tsp. vanilla

Whisk together dry ingredients and spices. Separately, whisk egg with molasses and vanilla, then add, along with milk, to dry ingredients. Don’t overmix.

Cook in greased skillet or griddle over medium heat in spoonfuls (depending on size you prefer). Flip when you see bubbles appearing.

Top with butter and syrup, cinnamon and sugar, vanilla yogurt, or a dollop of homemade whipped cream (or a variation of any of these).

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These would be a perfect holiday breakfast, along with some sausage or thick-cut bacon and sweet potato hash browns. Hope you enjoy them, too!

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