INGREDIENTS
1½cups all purpose flour 1teaspoon baking powder 1teaspoon cinnamon 1teaspoon ground ginger ½teaspoon baking soda ½teaspoon kosher salt ¼teaspoon ground allspice ¼teaspoon ground cloves 1½cups whole milk 2tablespoons unsalted butter, melted 1large egg 1tablespoon dark brown sugar 1tablespoon molasses 1teaspoon pure vanilla extract Canola oil, for skillet Maple syrup and more butter, for serving
DIRECTIONS
- Whisk flour, baking powder, cinnamon, ginger, baking soda, salt, allspice, and cloves in a large bowl. In a separate medium bowl, whisk milk, melted butter, egg, brown sugar, molasses, and vanilla until smooth. Make a well in the center of the dry ingredients and add wet ingredients, whisking until smooth. Set batter aside, 15 minutes (resting the batter makes for tender pancakes—don’t skip this step!).
- Heat a griddle or nonstick skillet over medium-high; brush with oil or butter. Working in batches (and adjusting heat as necessary), scoop ¼-cupfuls of batter onto griddle. Cook pancakes until bottoms are brown and bubbles form on top, about 2 minutes. Flip and cook until pancakes are just cooked through and underside is brown, 1 to 2 minutes longer. Serve pancakes with butter and maple syrup.
Hot Mama Notes: These pancakes were very tasty! :) All the kids and hubby enjoyed them. We will definitely make them again! The heat only needs to be on low (3 on our electric stove); this is what we always cook pancakes at. I tried the higher heat as directed, but the pancakes burn. I also might have doubled the baking soda, I don't know. The pancakes are definitely best with maple syrup, yum! I also used Light Brown Sugar, as that is all I ever have in the house, but I put an extra bit of molasses to compensate. I did wait the 15 minutes as directed. I did not use canola oil. I reguarly make pancakes on my nonstick griddle with no sticking and no oil.
Hot Mama Grade: A
No comments:
Post a Comment